Serves 4
4 inches daikon, cut into matchstick-sized strips 3/4 cup thinly sliced red radishes 1 medium carrot, grated 1/4 cup tahini 4 scallions, thinly sliced 1 1/2 tbs fresh squeezed lemon juice 1 tbs dry sherry or vermouth dash salt sugar, to taste 1/4 cup chopped almonds (optional) 1. Combine daikon, red radish, and carrots ina madium bowl. 2. Whisk the tahini, scallions, lemon, sherry, salt, and sugar in a small bowl until well combined. Thin the dressing with a few tablespoons of water until the mixture is a smooth paste. 3. Toss the dressing with radishes until well combined. Garnish with almonds if desired.
Community Supported Agriculture following Biodynamic and Organic practices at Camphill Village Kimberton Hills
