- 200 g (7 oz) Daikon, Japanese white raddish
- 50 g (1.7 oz) cucumber
- 30 g (1 oz) carrot
- 30 g (1 oz) spring onion, leek or onion
- 1 tbsp sesame
- 3 tbsp soy sauce
- 2 tbsp rice vinegar or white balsamico
- 2 tbsp Dashi or vegetable bouillon
- 2 tbsp lime or lemon juice
- 1/2 tsp Wasabi
- 1/2 tsp sesame oil
- Cut all vegetables in thin sticks and mix.
- Mix all seasonings and make dressing
- Put sesame on the top of the sallad.