Shaved Daikon, Asian Pear and Cucumber Salad with Ginger-Lime Sesame Dressing

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

2 cups thinly sliced Napa cabbage (120 g)
1 medium English cucumber, thinly sliced
1 cup daikon radish, peeled and shaved or julienned (100 g)
1 medium Asian pear, cut into matchsticks
1 small carrot, julienned
2 scallions, thinly sliced
1/2 cup fresh cilantro leaves (about 15 g)
1/4 cup fresh mint leaves (optional) (about 10 g)
1 tbsp toasted sesame seeds
2 tbsp rice vinegar (30 ml)
1 tbsp fresh lime juice (15 ml)
1 tsp low-sodium soy sauce (5 ml)
1 tsp honey (5 ml)
1 tsp finely grated fresh ginger (5 ml)
1 tsp toasted sesame oil (5 ml)
1 tbsp neutral oil (grapeseed or canola) (15 ml)
1/2 tsp red pepper flakes (2.5 ml)
Finely grated zest of 1/2 lime
Pinch of sea salt to taste

Instructions

1. In a small bowl, whisk together rice vinegar, lime juice, soy sauce, honey, grated ginger, toasted sesame oil, neutral oil, red pepper flakes, lime zest, and a pinch of sea salt until emulsified.
2. In a large bowl, combine Napa cabbage, cucumber, daikon, Asian pear, carrot, and scallions.
3. Pour the dressing over the vegetables and toss gently to coat. Let sit for 5–10 minutes to lightly wilt the cabbage and meld flavors.
4. Taste and adjust seasoning with a touch more lime, soy, or honey as needed.
5. Fold in cilantro and mint. Sprinkle with toasted sesame seeds. Serve chilled or at cool room temperature.