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30-Minute Vegan's Taste of the East
by Mark Reinfeld & Jennifer Murray

Daikon is a Japanese word meaning "large root." With origins in Central Asia, daikon is a relatively mild radish when in season. If you can find black sesame seeds, they make for a stunning presentation, but any sesame seed will do. Allow the dish to sit for 20 minutes or longer before serving for optimal flavor. This salad makes a refreshing side dish for many a Japanese meal.
Serves 4 to 6


    - 1 large daikon radish, peeled and grated medium (about 2 cups)
    - 3 carrots, peeled and grated (about 2 cups)
    - 1 tablespoon peeled and minced fresh ginger
    - 2 tablespoons freshly squeezed lemon juice
    - 1 tablespoon toasted sesame oil
    - 2 teaspoons soy sauce
    - 2 teaspoons umeboshi vinegar
    - 2 teaspoons mirin, optional
    - 1/4 teaspoon sea salt, or to taste
    - 2 tablespoons black sesame seeds


1. Combine the daikon and carrots in a large bowl and mix well.

2. Combine the remaining ingredients except the sesame seeds in a small bowl and whisk well.

3. Pour over the daikon and carrots and gently mix well. Top with sesame seeds before serving.


• Try toasting the sesame seeds.
• Replace the umeboshi vinegar with rice vinegar or your favorite.
• Replace some of the grated carrots with grated beets.
• Add 1 clove garlic, pressed or minced.


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