1/2 c walnut pieces
1 C sliced, peeled daikon
1 - small fresh hot green chile, halved and seeded
1/2 t sugar
1/2 t salt
1 t cider vinegar
Preheat the oven to 350°F. Spread the walnuts on a baking sheet. Bake until lightly toasted, about 10 minutes.
In a food processor, chop the daikon and chile in short bursts. Add the walnuts, sugar, and salt and coarsely chop. Blend in the vinegar.
Transfer to a jar or bowl with tight-fitting lid and refrigerate until ready to serve.
From Vegan Fire and Spice
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