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Daikon and Watermelon Radish Salad with Sesame-Yuzu Vinaigrette

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This refreshing and crunchy salad pairs wonderfully with richly flavored Asian dishes such as lemongrass grilled pork. The raw radishes hold up nicely for a couple of days once tossed in the dressing, so I often make ahead a couple servings for lunches and store in mason jars with the tangerine segments and hemp hearts layered on top.

Further Food Commentary:

Radishes have many cleansing properties and have been promoted in Ayurvedic and Eastern medicine for centuries. Adding the citrus, you get a good dose of vitamin C to boost your immune system, plus healthy fats from the sesame and hemp.

By Hillary Bergh
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Daikon and Watermelon Radish Salad with Sesame-Yuzu Vinaigrette

Stars ( Reviews)

  • Prep Time:15 mins
  • Cook Time:0 mins
  • Servings: 2-4

Ingredients

1 tablespoon toasted sesame oil

2 teaspoon yuzu juice (or orange/lime juice)

1/2 teaspoon tamari

1 pound daikon radish (julienned or spiralized)

1 pound watermelon radish (julienned or spiralized)

2 tangerines

1 tablespoon hemp hearts (or sesame seeds)

Instructions

  1. Combine sesame oil, citrus juice, and tamari.
  2. Pour vinaigrette over radishes and tangerines, tossing to distribute.
  3. Sprinkle with hemp hearts and serve.
Combine sesame oil, citrus juice, and tamari. Pour vinaigrette over radishes and tangerines, tossing to distribute. Sprinkle with hemp hearts and serve.

Nutrition Information

Per Serving:  Calories: 94; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 88mg; Potassium: 590mg; Carbohydrate: 14g; Fiber: 4g; Sugar: 7g; Protein: 2g

Nutrition Bonus:   Vit C: 69%; Vit A: 19%; Iron: 13%

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