Daikon Salad

Instructions

1. Prepare the daikon
   Peel the daikon radish and julienne it into thin strips about 2-3 inches long. Place in a colander and sprinkle with 1 teaspoon of salt. Let sit for 10 minutes to draw out excess moisture, then rinse and pat dry with paper towels.
2. Prepare the vegetables
   Julienne the carrot, cucumber, and slice the red bell pepper into thin strips. Combine with the drained daikon in a large mixing bowl.
3. Make the dressing
   In a small bowl, whisk together the rice vinegar, sesame oil, soy sauce, honey, grated ginger, and minced garlic until well combined and the honey is fully dissolved.
4. Combine and marinate
   Pour the dressing over the vegetables and toss gently to coat everything evenly. Cover and refrigerate for at least 15 minutes to allow the flavors to meld together.
5. Final touches
   Just before serving, add the sliced green onions and toasted sesame seeds. Toss once more to distribute evenly throughout the salad.
6. Serve
   Transfer to a serving dish and serve chilled as a refreshing side dish. The salad can be stored in an airtight container in the refrigerator for up to 2 days.