1 8-inch daikon radish, peeled and julienned
2 medium-sized red beets, peeled and julienned
2 medium-sized carrots, peeled and julienned
1 teaspoon sesame oil
2 teaspoons vegetable oil
1 teaspoon red wine vinegar
1 teaspoon sea salt
Combine the julienned daikon radish, beets, and carrots in a bowl. Set aside. Thoroughly combine the sesame oil, vegetable oil, vinegar, and sea salt. Toss the dressing with the vegetables. Cover the bowl and set aside for a least a half hour before serving.
Serves 2 – 4
Source: Perkins, Julie Oudman. “Recipe: Daikon, Beet, and Carrot Slaw.” Perkins’ Good Earth Farm, 27 Oct. 2014, perkinsgoodearthfarm.com/?p=487.
