Pickled Asian Ginger Salad

Using a mandoline or grater, slice the daikon, carrots, and cucumber into thin, uniform strips and transfer them to a large mixing bowl.

Ingredients

5 mL of Carrots

5 mL of Cucumber

5 mL of Daikon Radish

Equipment

Mandoline

Grater

Bowl

In a separate small bowl, whisk together the white vinegar, sesame oil, and sugar until the sugar is completely dissolved.

Ingredients

60 mL of White Vinegar

15 mL of Sesame Oil

15 mL of Sugar

5 mL of Sesame Seeds

Equipment

Bowl

Whisk

Finely grate the fresh ginger and incorporate it into the vinegar mixture.

Ingredients

15 mL of White Vinegar

15 mL of Ginger

Equipment

Grater

Bowl

Pour the prepared dressing over the sliced vegetables and toss thoroughly to ensure even coating.

Equipment

Bowl

Cover the bowl with plastic wrap and refrigerate for at least two hours to allow the vegetables to pickle.

Equipment

Plastic Wrap

Bowl

Remove from the refrigerator, give the salad a final stir, plate, and garnish with toasted sesame seeds.

Ingredients

15 mL of Sesame Oil

5 mL of Sesame Seeds

Equipment

Bowl