Oriental Radish Salad

From The Classic Vegetable Cookbook by Ruth Spear

Ingredients

2 daikon radishes, scraped
3 scallions, white & green, finely sliced
Dressing:
3 Tbsp. light soy sauce
1 Tbsp. salad oil
2 tsp. sesame oil
2 Tbsp. mild vinegar
3 tsp. sugar
1 Tbsp. sesame seeds, toasted and crushed
½ fresh, red hot chili pepper, seeded &
chopped

Directions

1. Cut the radishes into medium julienne strips by hand or with a food processor. You should have about 8 cups.
   
2. Mix the dressing ingredients in the order listed, in the bowl in which you will serve the salad. Add the radish and scallions and toss, making sure the vegetables are well coated. Cover with plastic wrap and refrigerate for an hour.

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