This salad is palate-cleansing and refreshing. A little spicy, a little tart—and you can prep it in advance. The thinner you slice the daikon, the better it will absorb the flavor of the dressing. This recipe is from Taiwanese-American cook Lisa Cheng Smith’s spectacular Lunar New Year feast.
from Latest Recipes https://ift.tt/2CVB1rt
from Latest Recipes https://ift.tt/2CVB1rt
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