Daikon-Carrot Salad

2017-02-26
  • Yield : 6 servings
  • Prep Time : 40m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

    185 calorie
  • Fat

    15 grams
  • Saturated Fat

    1.5 grams
  • Cholesterol

    0 milligrams
  • Sodium

    163 milligrams
  • Carbohydrate

    12 grams
  • Fiber

    2 grams
  • Protein

    5 grams
  • Sugar

    4 grams

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

Method

Step 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.

Step 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.

Step 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.

Step 4

Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.

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