Daikon-Mango Salad

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Daikon-Mango Salad

 

Vinaigrette:

1 tsp. grated ginger, with juice

1/4 cup rice vinegar

2 tsps. sugar

1 tsp. jalapeno, minced

1/4 tsp. salt

1/8 tsp. crushed red pepper flakes

 

Salad:

1 cup cucumber, seeded and sliced

1 cup daikon radish, shredded

1 cup mango, cubed

1/4 cup cilantro, snipped with scissors

 

Garnish: 2 tbsps. sesame seeds, toasted

 

Whisk ginger and juice with vinaigrette ingredients. To seed cucumber, first cut

it in half lengthwise, then scrape out the seeds with spoon. Thinly slice into

half-moons, add to vinaigrette. Add daikon to cucumber mixture. To cube mango,

trim sides from pit, cut squares, and turn inside out. Cut cubes away and add to

salad. Before serving, snip cilantro into salad, the leaves retain their shape

and won't deteriorate too fast.

Gently toss salad together. Divide salad among 4 to 6 small salad plates. It's

packed with flavor, a little goes a long way.

Garnish salads with toasted sesame seeds.

Makes 4 to 6 servings.