When I wrote today’s recipe, I was going to julienne the vegetables but then…I got lazy and I made them into chubby allumettes instead.

(If you’re new to fancy knife terms, I found this illustrated graphi c to be pretty helpful. Memorize all these things so you can be a show-off.)

For 2 servings:

• 2 c. allumette-cut (or julienned) daikon
• 2 c. allumette-cut (or julienned) carrots
• 2 c. allumette-cut (or julienned) English cucumber
• 1 green onion, sliced
  
• 1 tbsp. soy sauce (koikuchi)
• 1 tbsp. rice vinegar
• 1 tsp. toasted sesame oil
• 1 tsp. granulated sugar
• 1 tbsp. white sesame seeds

In a large bowl, combine the daikon, carrot, cucumber, and sliced green onions. In a small bowl, combine together the soy sauce, rice vinegar, toasted sesame oil, and granulated sugar to make a dressing. Drizzle dressing over vegetables and toss to combine. Season with sesame seeds.

Some radishing dishes:

• Furofuki Daikon from Gobo Root
• Daikon Rolls with Cilantro Pumpkin Seed Pesto from Gourmande in the Kitchen
• Daikon Chips from E.A.T.
• Kkakdug from No Recipes

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