Enjoy this light, refreshing and versatile salad as a side dish or top it with tofu for a light lunch.
daikon (julienne cut)
medium-sized carrot (julienne cut)
toasted sesame seeds
With a Japanese mandolin, julienne the daikon and carrots. Mix the julienned daikon and carrots with the sprouts, ogo, and arugula. To make the dressing, whisk together the soy sauce, sugar, sesame oil, lime juice, and dashi in a separate bowl.
Spoon the desired amount of dressing onto each serving of salad and complete the dish by sprinkling with sesame seeds.
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Chef Maka Kwon