Spicy Daikon Beet Salad Food

BEET AND DAIKON SALAD

Steps:

• Peel and thinly slice the beets and radish. This is best done using an electric slicer or a mandoline. Rinse and dry the watercress. Coarsely crush the sesame seeds in a mortar.
• Layer the sliced vegetables decoratively on plates. Season with salt and pepper, and drizzle with the vinegar and olive oil. Top the carpaccio with the watercress, sprinkle with the sesame seeds, and serve.

SPICY DAIKON-BEET SALAD

Steps:

• Combine chopped beets and daikon in a medium sized bowl. Whisk remaining ingredients in a small bowl and pour over vegetables. Toss to combine. Refridgerate until ready to serve.

DAIKON-CARROT SALAD

Steps:

• 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.
• 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.
• 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.
• Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.