Preparation:
cut lemons in half with a zig-zag cutter carefully squeeze and reserve juice from lemons remove and discard pulp carefully scrape shells smooth trim bottoms to stand upright stuff with damp paper towels (if used within two hours) or wrap in plastic and freeze add reserved lemon juice to sweetened rice vinegar to make 1/2 cup combine vinegar/lemon mixture, sugar, and 1/4 teaspoon salt in a saucepan, over a low flame heat and stir to dissolve sugar, remove from heat cover and chill up to 5 days toss shredded daikon with salt, let stand for 2 minutes add water to cover and soak for 5 minutes drain, rinse well, and drain well toss shredded carrots with salt, let stand for 3 minutes rinse in cold water, drain, squeeze well to remove moisture combine daikon, carrots, and chilled dressing-mix well let stand at room temperature for 30 minutes remove paper towels from lemon shells spoon salad into prepared shells serve chilled or at room temperature |
