carrot daikon nest

May 18, 2014 • Nancy Wolfson-Moche

Carrot + daikon = a sweet, strengthening, grounding combination of vegetables. Here, each root vegetable is shredded into spaghetti-like strips, mixed, dressed and topped with pumpkin seeds.

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serves 3

INgredients

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1 large daikon radish

2 medium sized carrots

2 Tablespoons pumpkin seeds

1 lemon

¼ red onion

1 teaspoon tahini

3 drops soy sauce

pinch sea salt

Process   Dry roast the pumpkin seeds: place them in a warm stainless steel or cast iron skillet. On medium-high heat, roast them, turning them continuously, until each side of each seed makes contact with the heat, and seeds become a golden brown color. Set aside.

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Use a serrated knife to scrape the skin of the daikon and carrots to remove rough, brown skin and tiny hairs. Wash them well. Use a julienne peeler tool to shred the carrot and daikon. Begin with the daikon; it is white and, although you will wash it before you shred the next vegetable, best to avoid finding any tiny orange carrot pieces in the daikon strips. Use the tool like a classic peeler, moving from top to bottom.

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Place them in a bowl,

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add a pinch of sea salt and mix them together using your hands. Try to separate each strand and mix the carrot and daikon together. Make the dressing: squeeze the lemon and pour into a bowl. Chop the red onion into tiny pieces and add it to the lemon juice. Add the tahini and the soy sauce

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and whisk it all together with a small whisk or a fork. Pour it over the vegetables and mix. Serve in individual bowls,topped with the roasted pumpkin seeds. My 7-year-old daughter created this variation: after making the salad she topped it with fresh strawberries, greens and all.

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©Nancy Wolfson-Moche 2014

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Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).