This Japanese style coleslaw is seriously simple and seriously delicious. Daikon and carrot pair fabulously together, especially in a tasty Asian-style dressing.
1 1/2tablespoonsfresh lemon juice
1 1/2tablespoonssoy sauce
1 1/2tablespoonsextra-virgin olive oil
1 1/2teaspoonsAsian sesame oil
1/2daikon(white radish), peeled and sliced thinly with a mandoline
4small or 2 medium carrots,sliced thinly into rounds with a mandoline
5green onions,white and light green part only, chopped
1-2tablespoonsfresh chopped cilantro
sea salt and freshly ground pepper
1tablespoontoasted sesame seeds,garnish
In a small skillet, toast the sesame seeds, stirring occasionally, until lightly browned, about 2 minutes.
In a small bowl, whisk the lemon juice, soy sauce, olive oil, and sesame oil until well combined.
In a large bowl, combine the daikon, carrots, green onion and cilantro. Add the dressing, season with salt and pepper and toss to coat. Sprinkle with the sesame seeds and serve. Be sure to toss everything together just before serving to keep the vegetables crisp!