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In Japan, a characteristic side-dish salad is called 'sunomono', meaning tart foods, usually raw vegetables, in a vinegar dressing. One of the most commonly used vegetables is a long, tapered white radish called by the Japanese a 'daikon'. It resembles a Western radish or white turnip in flavor but is less sharp. This radish is sold in some supermarkets and Oriental food stores. Serve with seafood or beef.
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What You Need:
(To Serve: 4)
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1 pound white radishes (daikon), washed and sliced
2 cups thinly sliced peeled cucumbers
2 tablespoons white vinegar
1 to 2 tablespoons soy sauce
1 teaspoon sugar
¼ cup toasted sesame seeds
White pepper to taste
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Translate this recipe:
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| How To Cook: |
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1. Combine radishes and cucumbers in a bowl.
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2. Mix remaining ingredients and add to vegetables.
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3. Mix well. Refrigerate until ready to serve.
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TIP:
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To toast sesame seeds, spread in a pan and toast in a preheated 350°F oven until golden brown, about 12 minutes.
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