Daikon and Carrot Salad

 

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 black sesame seeds

Preparation:

1. 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.
2. 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.
3. 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.
4. Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.

https://www.foodnetwork.com/recipes/food-network-kitchen/daikon-carrot-salad-recipe-1928312