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Nobu's Vegetable Salad

Note: These recipes have been adapted from 'Nobu: The Cookbook' by Nobuyuki Matsuhisa. Copyright 2001 by Nobuyuki Matsuhisa. Reprinted by permission of Kodansha International and Kodansha America, Inc.

  • servings: 4

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Ingredients

  • 2 baby carrots, peeled
  • 4 radishes
  • 1/2 cucumber, peeled
  • 2 stalks celery
  • 2 small beets
  • 1 small bulb fennel, halved lengthwise
  • 1 small lotus root, peeled and blanched

Directions

  1. Step 1

    Prepare an ice bath. Using a Japanese mandoline, very thinly slice vegetables directly into ice bath. Let stand until vegetables begin to curl, about 15 minutes. Drain well.

Source
Martha Stewart Living, May 2003

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