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.
- 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
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.