This Daikon & Carrot Salad is soooooo easy. Did I mention how simple this was? My dad and I decided to try this restaurant in Portland, ME on a whim for lunch — Pai Men Miyake. With my parents and family friends, we celebrated the end of the summer at the more upscale version of Miyake. Both have Japanese roots with French influences and use ingredients from both their own and local farms. My dad and I split this salad, and oh man — it was a race to the finish. The daikon and carrots were extremely fresh, crisp and crunchy. Daikon, as I have now discovered, is a member of the radish family and loaded with vitamin C and potassium. Another perfect addition to add to your sickness-fighting repertoire. Tossed in a Spicy Sesame Dressing, this Daikon & Carrot Salad will be sure to grace your table again and again.
Ingredients (makes 4 servings).
For the Salad:
- 1 daikon, about 6 inches long, washed and peeled
- 2 c shredded carrots, washed
- 3 scallions, washed
For the Spicy Sesame Dressing:
- 1 ½ T reduced sodium soy sauce
- 1 ½ t sesame oil
- 2-3 T whipped peanut butter
- 1/2 t sriracha (or less if you want)
- Fresh lime juice from 2 lime wedges
- Using a julienne slicer, shred the daikon into thin strips. (I really like the one I have here.)
- Finely chop the scallions. Add the shredded carrots, chopped scallions and sliced daikon to a large bowl.
- Mix and whisk together the ingredients for the dressing. If needed, zap dressing for about 30 sec. in the microwave to soften the peanut butter for mixing.
- Pour the dressing over the vegetables. Toss well.
- Serve and enjoy!