The sweet vinegar dressing on this dish reminds me of coleslaw for some reason. Perfect for a hot summer day.
kiriboshi daikon
carrots, julienned
ham, julienned
1 Tablespoon vinegar
2 teaspoons sugar
1 generous teaspoon soy sauce
Reconstitute the kiriboshi daikon in water for about 10-15 minutes. Not too long or the kiriboshi daikon will be too soft. Combine the vinegar, sugar, and soy sauce in a bowl and stir until the sugar dissolves. Add the kiriboshi daikon, carrots, and ham. Marinate for at least 20 minutes. Serve chilled or at room temperature.
