Bright and crisp, this sweet and tangy salad makes a perky side dish not only for our Grilled Korean Ribeye Sandwiches, but for just about anything. You can even use on pork, chicken or fish sandwiches. Best served cold.
Dressing
⅓ cup grapeseed oil
⅓ cup rice wine vinegar
¼ cup honey
1 tablespoon plus 2 teaspoons sesame oil
1 tablespoon plus 1 teaspoon tamari or soy sauce
1 tablespoon finely grated fresh ginger (optional)
Zest of 1 lime
Juice of half a lime
1 heaping tablespoon garlic paste
Salad
1 bag (10-ounce) shredded carrots
1 large daikon radish, peeled and shredded
1 small red onion, thinly sliced
1 cup cilantro, loosely packed and chopped
Toasted sesame seeds or “everything” seasoning
Whisk together all dressing ingredients.
Combine carrots, radish and onion in a large mixing bowl. Toss with dressing. Refrigerate several hours or overnight. At serving time, stir in cilantro and sesame seeds or seasoning.
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