A delightful and easy-to-make salad that combines the crispness of daikon radish and carrots with a tangy and sweet dressing, topped with toasted sesame seeds for added flavor.
Peel and julienne the daikon radish and carrots into thin strips.
Using a mandoline slicer ensures uniform slices, which helps with even flavor distribution.
Sprinkle the salt over the julienned vegetables and toss to coat evenly. Let them sit for 10 minutes.
Salting the vegetables helps to draw out excess moisture, enhancing their crunchiness.
In a small bowl, whisk together the rice vinegar, honey, and soy sauce until well combined.
Adjust the sweetness of the dressing by adding more honey or vinegar to taste.
Squeeze the salted vegetables gently to remove excess water, then transfer them to a serving plate.
Be gentle when squeezing to maintain the integrity of the vegetable strips.
Pour the dressing over the vegetables and toss gently to coat evenly.
Toss the salad just before serving to keep it fresh and crisp.
Sprinkle the toasted sesame seeds over the salad as a garnish.
Toast the sesame seeds in a dry skillet over medium heat for a few minutes to enhance their flavor.
Serve the salad immediately or chill it in the refrigerator for 15 minutes before serving.
Chilling the salad allows the flavors to meld together beautifully.
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