Japanese salad with daikon and cucumber

Ingredients:
daikon — 450 g
cucumber — 350 g
salt — 1 tsp
rice vinegar — 4 tbsp
sugar — 2 tbsp (without a slide)
soy sauce — 2 tbsp
fried sesame seeds — 1 tbsp

Preparation:
Peel the daikon and cut into thin slices or halves/quarters if the daikon is large. For cucumbers, if desired, remove 1 thin strip of peel from each barrel and also cut into thin circles. 

Place the sliced cucumbers and daikon in a deep container, sprinkle with salt, mix thoroughly and leave at room temperature for 15 minutes.
Then drain all the remaining juice. 

Rinse the cucumbers and daikon in cold water to remove the remaining salt, strain and squeeze lightly. 

In a separate container, mix the dressing ingredients: 4 tablespoons rice vinegar, 2 tablespoons (without a slide) sugar, 2 tablespoons soy sauce. 

Add the dressing to the prepared daikon and cucumbers. Mix everything well and place the salad in the refrigerator for at least 30 minutes before serving, so that it cools and the vegetables soak in the dressing. 

Before serving, sprinkle the salad with toasted sesame seeds, and mix again. 

Dishes for every taste!

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