Cut the daikon into 2-inch-long fine julienne strips or grate it coarse. Rinse a large bowl with hot water, dry it, and in it whisk the mustard with 3 tablespoons hot water. Add the oil in a slow stream, whisking until the dressing is emulsified, and whisk in the vinegar and salt and pepper to taste. Add the daikon strips and the parsley and toss the mixture well. Serves 6. Gourmet April 1991
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|Serving Size: 1 Serving (526g)|
|Recipe Makes: 1|
|Calories from Fat: 143 (61%)|
|Amt Per Serving||% DV|
|Total Fat 15.9g||21 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 613.9mg||21 %|
|Potassium 1164.2mg||31 %|
|Total Carbohydrate 21.7g||6 %|
|Dietary Fiber 9.1g||37 %|
|Sugars, other 12.6g|
|Protein 5.1g||7 %|
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Calories per serving: 236
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