Daikon, Carrot, and Crab Stick Salad

Ingredients (Serves 2)

• Daikon radish – 1/4 (200g), julienned
• Carrot – 5 cm piece (50g), julienned
• Imitation crab sticks – 6 (66g), torn into bite-sized pieces
• Salt – 1/2 teaspoon
• 
  Kewpie Creamy Vegetable Dressing (Carrot & Onion) – 1.5 tablespoons

Instructions

1. Peel the daikon and carrot, and slice into thin strips using a slicer. Sprinkle with salt and let sit for 5 minutes. Squeeze out excess moisture thoroughly.
2. Place the drained vegetables and torn crab sticks in a bowl. Add the dressing and mix well before serving.