Serves 8 to 10
Equipment & Ingredients
1 cup sesame tahini
1/4 cup sesame oil
1/4 cup freshly squeezed lemon juice
1/4 cup mellow red miso
3/4 cup plus 2 tablespoons filtered water
1/4 cup black sesame seeds
In a large bowl, whisk together the tahini, sesame oil, lemon juice, miso, and 1/2 cup of the water.
Add the remaining water a bit at a time and continue whisking until smooth.
Stir in the sesame seeds and set aside.
4 cups daikon radish, julienned on a mandoline
2 red bell peppers, cored and julienned
3 medium zucchini, julienned on a mandoline
3 medium carrots, peeled and julienned on a mandoline
6 baby bok choy, leaves thinly sliced on a bias
3 scallions, whites and about 1 inch of green, thinly sliced
1 big handful cilantro leaves
In a large bowl, toss all the prepared vegetables and the sesame dressing until evenly coated.
Season to taste with sea salt.