Daikon Carrot Salad with Sesame Ginger Dressing
Makes 4 servings.
2 medium Red Dog carrots
1 Red Dog daikon radish (use about a 1:1 ratio of carrot to daikon)
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 large garlic clove, grated or minced
1 1-inch piece of ginger, peeled and grated
Salt & pepper to taste
1 tablespoon sesame seeds
Prep the veggies: Clean and peel the daikon radishes and carrots. Using a vegetable peeler, shave ribbons of the radish and the carrots. This is easiest to do by pressing the vegetable against a cutting board and using the peeler to slice away from your body. Place these in a large bowl.
Make the dressing: In a small bowl, combine the sesame oil, vinegar, minced garlic clove, and grated ginger. Add some salt (¼ – ½ teaspoon) and pepper to taste. Combine the dressing with the daikon-and-carrot ribbons, add the sesame seeds, and mix well. Serve immediately, or refrigerate for up to 24 hours.