Carrot and Daikon Salad with Sesame Ginger Dressing

 

2 medium carrots

1 daikon radish (use about a 1:1 ratio of carrot to daikon)

1 T. toasted sesame oil

1 T. rice vinegar (see notes)

1 large garlic clove grated or minced

1 1 inch piece of ginger peeled and grated

Salt & Pepper to taste

1 T. sesame seeds

 

Prep the veggies: Clean and peel the daikon radishes and carrots. Using a vegetable peeler, ‘shave’ slices 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 (1/4 – 1/2 tsp.) and pepper to taste. Combine the dressing with the sliced daikon and carrots, add the sesame seeds, and mix well. Serve immediately or refrigerate for up to 24 hours.