Daikon-Carrot Salad (Food Network Kitchens) |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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 white sesame seeds |
1 3/4 teaspoons black sesame seeds |
Directions:
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.
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.
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.
4. Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.
5. Photograph by Con Poulos
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