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


  1. Combine all ingredients in a non-reactive bowl, cover, and let stand at least 1/2 hour. 
  2. Season to taste and serve.

Serves four.


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