This salad has healthy New Year written all over it. We’re almost into February and some snow, but a bit of bright crunchy vegetables is enough to brighten anyone’s spirit. This easy salad is great devoured immediately (as we did after the photo was snapped), or added to stir-fries, salads, noodles, and grain bowls. I was also excited to test out my new kitchen tool I picked up at Dean & Deluca – a julienne peeler! The one pictured is a Japanese tool, but the reviews for this Kuhn Rikon version are great and we love Kuhn Rikon tools.
Here’s my take on the julienne peeler. I’m glad I added one to my kitchen and I like the shapes it makes of long thin root vegetables. I don’t have any other tools that shave vegetables this way. If you like to work very quickly and don’t care about the subtle change in shape over a box grater this tool is not for you. It will take a little longer, and you’ll have to stop and clear out the blade very few minutes. I’ve been wanting one for a while and didn’t mind the few extra minutes it took. I know it will be a great tool for adding garnishes to salads this summer. I tried it a as a zester and on a small turnip, but the best results are from carrots, daikon radishes, parsnips, and large rutabaga. It does not work well with small round fruits and vegetables. For best results anchor the end of your vegetable with a fork on top of a cutting board and peel away, turning as you work.
When the vegetables are peeled grate the garlic and ginger right into the bowl. While we’re talking kitchen tools – a microplane is best for this. Grating the flavorful garlic and ginger as opposed to chopping will help evenly distribute the strong flavors. I’m so glad we had some frozen ginger from Good Life Farm in the freezer for this! Whisk together the dressing and then toss everything together. This salad can get watery fast so I recommend serving immediately.
Ginger, Carrot, and Daikon Radish Salad
1 medium size daikon radish
1 tablespoon neutral oil like organic canola
2 tablespoons rice vinegar
1/2 teaspoon (or more or less) sriracha or chili sauce
1 clove garlic, grated
1 tablespoon grated fresh ginger
toasted sesame seeds for garnish (optional)
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.