I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Carrot and Daikon Salad

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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.

 

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Carrot and Daikon Salad

Ingredients

Scale

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

Instructions

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.

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Patricia Rain
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