Dive into a bowl of vibrant veggie ribbons, where daikon, cucumbers, and carrots get a tangy, sweet makeover with our Toasted Sesame Oil and a duo of two of our zesty balsamics. A sprinkle of sesame seeds and toasted panko adds crunch, while a dash of red pepper flakes brings the heat. It’s a crunchy, refreshing salad that’s as bold as it is beautiful!

I N G R E D I E N T S :

• 1 small Daikon radish
• 3 Persian cucumbers
• 2 large carrots
• 2 Tbsp Rocky Mountain Olive Oil Toasted Sesame Oil
• 3 Tbsp Rocky Mountain Olive Oil Umeboshi Plum White Balsamic Vinegar
• 3 Tbsp Rocky Mountain Olive Oil Honey Ginger White Balsamic Vinegar
• ½ tsp tamari
• ⅛ tsp red pepper flakes
• 1 tsp sesame seeds
• 1 Tbsp panko or gluten free panko (toasted)
• 1 Tbsp basil, chopped

I N S T R U C T I O N S :

• Peel the outside of the daikon radish and the carrots. Using a vegetable peeler or a mandoline, slice the daikon into ribbons. Add to a large bowl of ice water and let sit for 5 minutes - this keeps the daikon crisp.
• Repeat the process with both the persian cucumbers and the carrots, but without adding them to water. Dry the daikon and cucumber with paper towels, and combine them in a large bowl with the carrots.
• In a mixing bowl, whisk together the Sesame Oil, Umeboshi Plum Balsamic, Honey Ginger Balsamic, tamari, and red pepper flakes. Pour over the vegetables, tossing to combine and refrigerate for 30 minutes.
• Once the vegetables have marinated, remove from the refrigerator. Top with sesame seeds, toasted panko, and chopped basil. Serve, and enjoy!