Honeyed daikon, carrot and papaya salad
| Preparation: | 20 min |
| Marinating/Waiting: | 1 h |
| Cooking: | 15 min |
| Total: | 1 h 35 min |
servings
| Category: | Accompaniment |
| Subcategory: | Salads |
| Source: | Metro |
Recipe ingredients
- 1 cup (250 mL) peeled and grated daikon
- 1 cup (250 mL) peeled and grated carrots
- 4 Tbsp. (60 mL) Irresistibles rice vinegar*
- 2 Tbsp. (30 mL) honey *
- 2 tsp. (10 mL) Irresistibles Dijon mustard *
- 1 Tbsp. (15 mL ) lemon juice
- 4 Tbsp. (60 mL) sunflower oil *
- 3/4 cup (180 mL) papaya, cut into sticks
- Sufficient quantity, mesclun lettuce
- 5 fresh coriander sprigs
Preparation
Put the daikon and grated carrots in two separate bowls, Mix half the vinegar and half the honey and pour over the daikon. Mix and let marinate for at least 1 hour.
In a third bowl, mix the remaining vinegar and honey, mustard and lemon juice. Whisk these ingredients, adding the oil to make a well-blended sauce.
Peel the papaya, slice it ½ cm (1/4 in.) thick and cut into sticks.
Gently drain the daikon once it’s fully marinated. Put all the ingredients in a bowl, pour in the vinaigrette, season and mix.
Serve on a bed of mesclun lettuce and garnish with some coriander leaves.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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