This is a favorite salad of mine. For some reason I haven’t made it in a very long time but I wanted to post a picture of it and am so happy I did as it’s like discovering it all over again. Delicious!
I decided to use my “noodle peeler” to make the salad, but you can use a grater or even a mandolin if you want. Noodle peelers are very inexpensive, however, and the carrots and daikon “noodles” relax in the dressing.
If you aren’t familiar with daikon radishes, they look a little like hefty albino carrots. They have a delicate radish flavor and are delicious in salads, soups or stews. If you can’t find daikon radishes, you can substitute fresh, young turnips.
Carrot and Daikon Salad
2 teaspoons grated fresh ginger
1 teaspoon toasted sesame oil
1 tablespoon olive oil
1 tablespoon rice vinegar
1 teaspoon tamari or other soy sauce
1 teaspoon agave or honey, or to taste
1/2 teaspoon Rain’s Choice pure Vanilla Extract
pinch or white or black pepper
4 large carrots, peeled
1 daikon radish, peeled (2 peeled turnips can be substituted)
2 scallions sliced thinly
1 tablespoon black or white sesame seeds
In a small bowl, combine ginger, oils, vinegar, soy sauce, agave, vanilla and pepper. Whisk to blend.
Shred carrots and radish or turnips in a large bowl. Add dressing and mix well. This salad can be made several hours ahead of serving. Before serving, add sesame seeds. Serve at room temperature.