Photo: Daikon-Carrot Salad Recipe
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.
Per Serving: Calories: 185; Total Fat: 15 grams; Saturated Fat: 1.5 grams; Protein: 5 grams; Total carbohydrates: 12 grams; Sugar: 4 grams; Fiber: 2 grams; Cholesterol:0 milligrams; Sodium: 163 milligrams
Photograph by Con Poulos
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By 1Maggiefleming
on July 31, 2012
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This is a fabulous salad. I did not have black sesame seeds so toasted all white.
By krismac
meriden, NH
on July 21, 2011
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Pretty tasty but even better when you add a chopped or crushed garlic, honey and black pepper (to taste to the dressing. Didn't have black sesame seeds so used all regular. Happened to be eating this along side some grilled onions and together they tasted pretty good, may add some of those next time.
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