Daikon-Carrot Salad

Total Time:
40 min
Prep:
40 min

Yield:
6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 1/2 pounds daikon, peeled
  • Kosher salt
  • 1 pound carrots
  • 1 tablespoon grated peeled ginger
  • 3 tablespoons unseasoned rice vinegar
  • 2 teaspoons fresh lime juice
  • 1/4 cup vegetable oil
  • 1 teaspoon toasted sesame oil
  • 1 3/4 teaspoons white sesame seeds
  • 1 3/4 teaspoons black sesame seeds
Directions

Shave the daikon into ribbons with a vegetable peeler. Toss with 1/4 teaspoon salt in a colander; let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile, shave the carrots into ribbons with the peeler.

Make the dressing: Whisk the ginger, vinegar, lime juice and 1/2 teaspoon salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended.

Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1 tablespoon seeds to the dressing.

Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.

Photograph by Con Poulos


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    This recipe is featured in:

    Memorial Day