Introducing Our Pick of the Week: Organic Daikon Radish, locally grown in Canterbury, with its Japanese origins giving it the name "big root." This versatile vegetable takes the spotlight in our Organic Fruit & Veg box for the week of July 24th.
One delightful way to enjoy this nutritional powerhouse is through a refreshing Daikon Radish and Carrot Salad. The salad features the zesty essence of lemon peel, combined with the delectable crunch of black sesame seeds and sliced spring onions, serving up a burst of flavours that will leave your taste buds singing. Perfect as a side dish to complement your main sushi meal.
Ingredients:
- 1 medium-sized organic daikon radish, peeled and grated
- 2 medium-sized organic carrots, peeled and grated
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (or tamari for a gluten-free option)
- 1 tablespoon honey (or maple syrup for a vegan option)
- 1 teaspoon sesame oil
- 2 tablespoons black sesame seeds, lightly toasted
- Lemon peel, thinly sliced (for garnish)
- 2 spring onions, thinly sliced
Instructions:
- In a large bowl, combine the grated daikon radish and carrots.
- In a separate small bowl, whisk together the rice vinegar, soy sauce, honey (or maple syrup), sesame oil, and lemon zest to make the dressing.
- Pour the dressing over the daikon radish and carrots, tossing well to coat the vegetables evenly.
- Let the salad marinate for at least 15 minutes to allow the flavors to meld.
- Before serving, sprinkle the toasted black sesame seeds and sliced spring onions on top for added crunch and flavour.
