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 1/2 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.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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