Daikon Radish and Carrot Salad

You can use cucumber, celery, cabbage, paprika for this recipe. Instead of using only mayonnaise, I added sushi vinegar for the dressing. This way, it will reduce the calories of the salad. It will go really well with dry white wine.

Prep time 1０min
Ingredients Serves 4

10cm（4 inch） piece of daikon radish　

10cm （4 inch）piece of carrot　

90g (3oz)canned tuna　

Red cabbage-sprouts to garnish　

Dressing

2 tbsp sushi vinegar　

2 tbsp mayonnaise　

1/4 tsp salt　

Black pepper to taste

Directions

1. Peel the daikon radish and carrot, then cut into thin strips.(Cut vegetables into the same direction, about 2mm(1/2inch) thickness. Lay them on their side, and cut them into thin pieces.)

2. Mix in half amount of the sprouts, and all of the canned tuna, and sauce.

3. Top with the rest of the sprouts.