Salad with carrots and daikon radish

Ingredients:

• 700 g daikon radish, peeled
• 500 g carrots, peeled
• 1 tbsp grated ginger
• 3 tbsp. l. rice vinegar
• 2 tsp freshly squeezed lime juice
• 1/4 cup vegetable oil
• 1 tsp dark sesame oil
• 1 3/4 tsp white sesame seeds
• 1 3/4 tsp black sesame seeds
• Salt

Preparation:

1. Prepare vegetables: Using a vegetable peeler, slice the daikon radish into wide strips. Place the radish in a colander and toss with 1/4 teaspoon of salt. Hang the colander over a bowl and let the juice drain, shaking occasionally, for about 15 minutes. Meanwhile, slice the carrots into wide strips.
2. Prepare the salad dressing: In a salad bowl, combine ginger, vinegar, lime juice, and 1/2 teaspoon of salt. Slowly pour in the vegetable and sesame oils, stirring constantly, and mix until smooth.
3. Toast the sesame seeds in a skillet over medium heat, stirring occasionally, until the white seeds are golden brown, about 5 minutes. Add 1 tablespoon of the toasted seeds to the dressing.
4. Add the vegetables to the salad bowl and toss with the dressing, season with salt to taste. Sprinkle with the remaining sesame seeds.