My daughter told me that one of her good friends loves ‘Creamy Sesame Dressing’ so much and she eats all salads with the dressing. Well, ‘Creamy Sesame Dressing’ actually goes very well with any vegetables. Today I was making Daikon & Carrot ‘Namasu’, but I decided to dress it with Creamy Sesame Dressing. Because I salted Daikon and Carrot to remove excess water, I seasoned the dressing less salty.

Makes

4 Servings

Ingredients

10 to 15cm Daikon *about 200 to 220g after sliced
1 small Carrot *about 60g after sliced
1/2 teaspoon Salt
80g Imitation Crab Meat *cut in half if long, and torn into thin strips

Creamy Sesame Dressing
1 tablespoon Toasted Sesame Seeds *ground
2 tablespoons Japanese Mayonnaise
1/2 teaspoon Sugar
1/2 teaspoon Soy Sauce
1/2 teaspoon Rice Vinegar
*Note: Add extra Soy Sauce OR Rice Vinegar to suit your taste

Method
  1. Peel and slice Daikon and Carrot into 2 to 3mm thin strips. I usually use a vegetable slicer. If you cut by knife, slice them diagonally 2 to 3mm thin, then cut into 2 to 3mm strips.
  2. Sprinkle 1/2 teaspoon Salt and massage, rest for a while OR until plenty of water has come out from the vegetables.
  3. Mix all the Creamy Sesame Dressing ingredients in a mixing bowl. Drain the Daikon and Carrot, squeeze to remove excess salty water, and add to the bowl. Add the Dressing and Imitation Crab Meat, and mix to combine.
  4. *Note: Allow the salad rest in the fridge for a while if you have time. The salad tastes even better next day.