- 1 large daikon radish
- 1 bunch parsley
- 3 Tbsp. ume plum vinegar
- 1 Tbsp. olive oil or walnut oil
- Grate the daikon. Remove the stems from the parsely and chop coarsely.
- Whisk together the vinegar and the olive oil. Combine all ingredients. Let sit for 15-20 minutes before serving.
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