adapted from From Asparagus to Zucchini, 3rd ed.
- 3-5 carrots, cut into matchsticks
- two 6″ daikon radish, cut into matchsticks
- 2 tsp toasted sesame oil
- 1 TB canola oil
- 2 tsp unsalted rice vinegar
- 2 tsp sea salt
- 1/2 head radicchio
- Combine all ingredients in a non-reactive bowl, cover, and let stand at least 1/2 hour.
- Season to taste and serve.