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

Method:

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

Recipe courtesy of Saroj Kering