Japanese Vegetable Salad


1/3 c Soy sauce 3 tb Rice-wine vinegar 2 tb Sugar 1 tb Sake 2 ts Fresh lemon juice 1 md Carrot; peeled 1 Japanese cucumber 1 sm Daikon; peeled 3 tb Black sesame seeds


In a small bowl, whisk together the soy sauce, rice-wine vinegar, sugar, sake, and lemon juice. Cut the carrot, cucumber, and daikon using the green machine. Combine vegetables in a medium bowl. Pour dressing over vegetables, and toss well to coat. Divide salad among four bowls, and sprinkle with sesame seeds to garnish. Makes 4 servings.


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