Author Notes
A spicy ginger salad that is perfect on top of stir-fry, paired with noodles, or brown rice. —Early Morning Farm
Ingredients
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1
medium size daikon radish
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2
carrots
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1 tablespoon
canola oil
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2 tablespoons
rice vinegar
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1/2 teaspoon
sriracha
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1
clove garlic
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1 tablespoon
grated fresh ginger
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toasted sesame oil
Directions
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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.
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