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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