Cucumber Daikon Salad

INGREDIENTS

1    tablespoon soy sauce

½   tablespoon lemon juice

½   tablespoon rice vinegar

1    small clove garlic, finely minced

2    cups thinly sliced English cucumber

4    ounces peeled, thinly sliced daikon radish

4    ounces baby arugula, lightly chopped

1    cup radish or daikon sprouts

2    tablespoons toasted sesame seeds

METHOD

In a large bowl, whisk together the soy sauce, lemon juice, rice vinegar and garlic. Add the cucumber and daikon and toss to coat. Set aside for 30 minutes at room temperature.

Add the arugula and sprouts to the bowl and toss to combine. Serve the salad sprinkled with the sesame seeds.

NOTES: I could not find daikon sprouts and used bean sprouts instead. It worked just fine. I was also out of sesame seeds and thus could not garnish the salad with toasted seeds. They were not missed, but try them if you have them. This makes a LOT of salad.

Adapted from a recipe in Food and Wine  magazine.