Carrot and Daikon Salad

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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.