Ingredients:

  • 1 large Daikon radish (approx. 400g / 14 oz), peeled
  • 2 medium carrots (approx. 150g / 5.3 oz), peeled
  • 2 scallions (green onions), thinly sliced
  • 1/4 cup fresh cilantro leaves, roughly chopped (optional)
  • 2 tablespoons rice vinegar (30ml / 1 fl oz)
  • 1 tablespoon soy sauce (15ml / 0.5 fl oz)
  • 1 tablespoon sesame oil (15ml / 0.5 fl oz)
  • 1 tablespoon honey (15ml / 0.5 fl oz)
  • 1 teaspoon grated fresh ginger (approx. 5g / 0.2 oz)
  • 1/2 teaspoon sesame seeds
  • Pinch of red pepper flakes (optional, for a touch of heat)

Instructions:

  1. Using a vegetable peeler or mandoline, create thin ribbons of daikon radish and carrot. Place the ribbons in a large mixing bowl.
  2. Add the sliced scallions and chopped cilantro (if using) to the bowl with the daikon and carrot ribbons.
  3. In a small bowl or jar, whisk together rice vinegar, soy sauce, sesame oil, honey, grated ginger, sesame seeds, and red pepper flakes (if using).
  4. Pour the dressing over the daikon and carrot mixture. Gently toss to coat evenly.
  5. For best flavor, cover the salad and chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
  6. Toss the salad again before serving. Enjoy!