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Author Notes: A spicy ginger salad that is perfect on top of stir-fry, paired with noodles, or brown rice. —Early Morning Farm
- 1 medium size daikon radish
- 2 carrots
- 1 tablespoon canola oil
- 2 tablespoons rice vinegar
- 1/2 teaspoon sriracha
- 1 clove garlic
- 1 tablespoon grated fresh ginger
- toasted sesame oil
- Prep the vegetables. Use a julienne peeler or box grater to shred the daikon and carrots into 4 cups total. (you may have some daikon leftover) Mix the ginger, garlic, and grated vegetables in a medium size mixing bowl. Whisk together oil, vinegar, and chili sauce then toss salad together. Garnish with toasted sesame seeds.