Vietnamese Carrot Daikon Salad with Curried Sesame Seed Sprinkles
Carrots are one of my favorite vegetables. One carrot provides twice the daily requirement for Vitamin A.While most carrots are orange, but they can also be white, yellow, red, and purple. This recipe is a great example of contrasting flavor and textures.
Make the Curried Sesame seeds – In a 10″ dry skillet over medium heat. Add the sesame seeds and toast for 1-2 minutes until fragrant and lightly browned. Pour into a small bowl and let cool to room temperature. Mix with the carrot powder, curry powder, onion powder, ground ginger and sea salt. Transfer to a shaker jar.
Grate the carrots and daikon using a hand grater or machine.
Place shredded carrots and daikon in a large bowl.
Make the dressing – Combine the dressing ingredients in an 8 oz lidded jar and shake to combine.
Toss the carrots and daikon with the dressing. Coarsely chop the herbs and add to the salad. Lightly toss to combine. Divide the salad between 6 plates and garnish with a sprinkle curried sesame seed sprinkles.
CURRIED SESAME SEEDS
- ½ cup white sesame seeds
- 2 tbsp carrot powder2 tsp curry powder
- 1 tsp onion powder
- ½ tsp ground ginger
- ½ tsp sea salt
- 5 large carrots, peeled
- 1 small daikon, peeled
- 1 tbsp freshly squeezed lime juice
- 1 tbsp rice wine vinegar
- 2 tbsp low sodium soy sauce
- 1 tbsp agave nectar
- 2 tsp lemongrass purée
- 1 medium clove garlic, minced
- ½ tsp sambal
- ¼ cup fresh mint leaves
- ¼ cup thai basil
- ¼ cup fresh cilantro