i like to use it in salads, either julienned or shredded, to add a little freshness. it’s especially refreshing in the summer when your taste buds crave something to cool you down.
so i whipped up this little dish, and added some seeds for crunch, hope you like it.
1/2 a large daikon root (peeled and shredded)
1 carrot (shredded)
1 c finely chopped celery
2 gloves minced garlic
1/2 c seeds (i used toasted pumpkin, sunflower, and sesame seeds)
2 finely chopped green onions
2 tbsp vegannaise
the juice of 1/2 a lemon
salt, pepper, dill and cayenne pepper (to taste)
in a large bowl mix all ingredients thoroughly. sprinkle in spices to taste.
because the veggies are sliced so thin this dish doesn’t stay good for very long. enjoy immediately.
Recipe by Jacqueline Gabardy, L.Ac. of Pivot Acupuncture & Herbs