Daikon-carrot salad is an easy to make daikon recipe. The preparation time for the salad is about 40 minutes and the recipe serves six. It uses 1 1/2 pounds of daikon and 1 pound of carrots.
In addition to daikon and carrots, the salad uses 1 tablespoon of grated ginger, 2 teaspoons of fresh lime juice, 1/4 cup of vegetable oil, 1 teaspoon of toasted sesame oil, salt, 3 tablespoons of rice vinegar, 1 3/4 teaspoons of white sesame seeds and 1 3/4 teaspoons of black sesame seeds.
First, peel the carrots and daikon, then shave the daikon into thin long strips with a vegetable peeler and toss the strips in a colander with 1/4 teaspoon of salt. While the daikon drains in the sink, shave the carrots into strips and mix the ginger, vinegar, lime juice and 1/2 teaspoon of salt together for the dressing. Then whisk the vegetable and sesame oils into the dressing.
In a pan over medium heat, toast the sesame seeds for about five minutes, or until the white seeds turn golden. Add 1 tablespoon of the seeds to the dressing and toss the daikon and carrots with the dressing and salt. Before serving, top the salad with the remaining sesame seeds.