Ingredients

• 1 - cucumber
• 1 - carrot
• 1 - white radish
• 1 tbsp - refreshed seaweed
• 1/4 tsp - salt
• For seasoning:
• 2 tbsp - mirin
• 1 tbsp - rice vinegar
• 1 tbsp - thick dashi

How to Make Scrunchy Tricolour Salad

• Peel carrot and radish into 2 inch long strips.
• Sprinkle salt, toss and keep aside.
• Half cucumber lengthwise, scrape out all seeds.
• Cut into paper-thin half slices, sprinkle a little salt, keep aside.
• Mix dashi, vinegar, and mirin, to blend well.
• Press out water from vegetables with a muslin cloth.
• Place the vegetables in a large serving bowl.
• Pour seasoning mixture over it.
• Toss well with a pair of chopsticks or a fork.
• Garnish with refreshed seaweed.
• Chill well before serving.