- 1 tbsp miso
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- Freshly ground pepper
- 2 cups thinly sliced daikon rounds
- 3/4 cup sliced water chestnuts
- 1/2 cup torn cilantro leave
- 2 tbsp sesame seeds
In a large bowl, mix the miso, vinegar, sesame oil and pepper until well combined.
Add the daikon, cucumber, water chestnuts and cilantro leaves.
Toss with the dressing until well combined.
Sprinkle each serving with some sesame seeds.
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This recipe was recently featured in Why You Don’t Have to Be Gluten-Free Forever.