Cucumber and daikon carpaccio with a rice mirin dressing

As salads go this is one of my favourites. Delicate, aesthetically pleasing, refreshing and takes about 5 min to make

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I had this as my afternoon nibble and it really hit the spot. I call it my little daikon and cucumber carpaccio.

What you need:
Cucumber
Daikon radish
Sprouts
Scallion

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Dressing:
Rice mirin
Rice vinegar
Sesame seeds

Peel and thinly slice the cucumber and daikon.
Arrange in two seperate circles on the plate or however you would like to display
Pop sprouts in the middle and sprinkle with scallion on top (for the scallions I just used a potato peeler for ribbons then submerged in iced water for a minute or two until they turn into pretty curls.

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For the dressing:
Into a small bowl pour equal quantities of mirin and rice vinegar. Done!
I served up a little portion of sesame seed mix also. I got this particular one as a gift and it is so yum with the kick of wasabi.

Lovely as a sharing starter or to accompany a small main course. There is something about eating a dish this pretty that makes you savour each bite a little more

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Love Louise

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