This easy, crunchy daikon radish salad is tossed with a toasty sesame vinaigrette. It is the perfect light summer side for all manner of grilled foods
In the bottom of a salad bowl mix the vinegar and salt together until the salt dissolves.
Whisk in the canola oil then the sesame oil to taste. Add the daikon to the dressing. Toss together. Sprinkle with black sesame seeds if using. Serve
This salad can be made up to 2 hours ahead of time and chilled.
Instead of canola oil, you can use peanut or other bland tasting oil.