The gorgeous purple color of the daikon will brighten your dish to the next level! Originating in east Asia, this variety of daikon used is known as daikon bravo. It has a milder taste, is often eaten raw, and is a great introduction to radishes. Small regenerative farmers have seen a staunch improvement in nutrition and quality of root vegetables, like carrots, when compared to those grown using conventional farming methods. This salad is great to enjoy on a beach potluck, a sunny afternoon, or as an easy and impressive side dish!
Ingredients:
1 purple daikon, sliced into matchsticks1 carrot, sliced into matchsticks
1 tablespoon sesame oil
1 tablespoon rice vinegar or white vinegar
1 teaspoon fish sauce, optional
1 tablespoon honey or maple syrup
1 lime or 2 calamansi, juiced
1 clove garlic, minced
Toasted sesame seeds, optional as garnish
Sliced green onion, optional as garnish
Instructions:
Wash and slice daikon and carrot into matchsticks and place into a mixing bowl. In a separate bowl, whisk together sesame oil, vinegar, fish sauce (optional), honey/maple syrup, lime/calamansi juice and garlic. Pour over the salad and mix until coated. Serve the salad right away or chill until ready to be eaten. Garnish with toasted sesame seeds and green onions as desired.