I used to shy away from recipes that require using the julienne technique. Too time consuming, I thought. Plus, I like my little fingers and one slip of the knife while julienning a stack of vegetables and I could say goodbye to the tip of one of them. Ouch!
  | Then I came across this julienne peeler on Amazon and now I am obsessed with the julienne technique – which is exactly what I told the kind folks at Precision Kitchenware (the makers of the julienne peeler on the left) who, after reading my comment, were generous enough to giveaway THREE of their julienne peelers to my readers! Which means you have three chances to receive this wonderful kitchen tool! Yay! |
Over the course of the week, I will be posting three recipes that utilize Precision Kitchenware's julienne peeler. To enter the giveaway, leave a comment to at least one of the three posts, including your name and email. For each post you respond to, you will receive an additional chance to win a julienne peeler.
I was not provided with a free julienne peeler from Precision Kitchenware. I actually bought mine so there is no bias in my opinion – I seriously do love this julienne peeler!
I was not provided with a free julienne peeler from Precision Kitchenware. I actually bought mine so there is no bias in my opinion – I seriously do love this julienne peeler!
Julienne a daikon in less than a minute!
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JULIENNED DAIKON WITH SMOKED SALMON
INGREDIENTS:
12 ounces daikon, peeled and julienned
2 tablespoons apple cider vinegar
1 teaspoon toasted sesame oil
1 teaspoon raw honey
1/2 teaspoon salt
2 ounces smoked wild salmon
1 tablespoon chives, chopped
1 tablespoon black sesame seeds
Using a julienne peeler, slice the daikon into 4-inch long strips. Put the julienned daikon in a large bowl.
In a small bowl, combine apple cider vinegar, sesame oil, honey and salt. Whisk until well combined. Add this mixture to the julienned daikon and toss to coat.
Rip the smoked salmon into smaller pieces and add to the large bowl. Toss gently.
Divide the daikon and smoked salmon into bowls. Sprinkle with chives and black sesame seeds.
INGREDIENTS:
12 ounces daikon, peeled and julienned
2 tablespoons apple cider vinegar
1 teaspoon toasted sesame oil
1 teaspoon raw honey
1/2 teaspoon salt
2 ounces smoked wild salmon
1 tablespoon chives, chopped
1 tablespoon black sesame seeds
Using a julienne peeler, slice the daikon into 4-inch long strips. Put the julienned daikon in a large bowl.
In a small bowl, combine apple cider vinegar, sesame oil, honey and salt. Whisk until well combined. Add this mixture to the julienned daikon and toss to coat.
Rip the smoked salmon into smaller pieces and add to the large bowl. Toss gently.
Divide the daikon and smoked salmon into bowls. Sprinkle with chives and black sesame seeds.
