Ingredients:

  • 1 pound (450g) daikon radish, peeled and thinly sliced
  • 1/2 cup (50g) shredded carrots
  • 1/4 cup (30g) thinly sliced red onion
  • 1/4 cup (15g) chopped fresh cilantro
  • 2 tablespoons (20g) sesame seeds
  • 1/4 cup (25g) chopped spring onions (scallions)
  • 2 tablespoons (30ml) soy sauce (low sodium preferred)
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15ml) sesame oil
  • 1 teaspoon (5ml) grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon (3g) honey or maple syrup (optional)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Peel and thinly slice the daikon radish using a mandoline or sharp knife.
  2. Heat a dry skillet over medium heat. Add sesame seeds and toast, shaking frequently, until golden brown and fragrant (about 3-5 minutes). Remove from heat and let cool.
  3. In a large bowl, combine the sliced daikon, shredded carrots, red onion, cilantro, and spring onions.
  4. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, garlic, honey (if using), and red pepper flakes (if using).
  5. Pour the dressing over the salad and toss gently to combine.
  6. Sprinkle the toasted sesame seeds over the daikon salad. Serve immediately or chill for later.