In a small bowl, whisk together the soy sauce, rice-wine vinegar, sugar, sake, and lemon juice. Cut the carrot, cucumber, and daikon using the green machine. Combine vegetables in a medium bowl. Pour dressing over vegetables, and toss well to coat. Divide salad among four bowls, and sprinkle with sesame seeds to garnish. Makes 4 servings. Recipe Source: Martha Stewart Living -
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|Serving Size: 1 Serving (225g)|
|Recipe Makes: 4|
|Calories from Fat: 32 (21%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 362.7mg||13 %|
|Potassium 401.7mg||11 %|
|Total Carbohydrate 28.8g||8 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 25.8g|
|Protein 3g||4 %|
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Calories per serving: 155
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