Daikon Radish And Ginger Salad

2 thumbs Ginger, minced

1 teaspoon Sesame Oil

2 teaspoons Organic Canola Oil

1 tablespoon Rice Wine Vinegar

3 tablespoons Wheat-Free Tamari

1 large Daikon Radish, peeled and thinly sliced

2 medium Carrots, grated

3 Green Onions, white and tender green parts, thinly sliced

In a large bowl, whisk together the ginger, oils, vinegar and soy sauce. Prep the daikon by peeling it, cutting it into 2-inch chunks, then slicing it into matchsticks. Toss all the vegetables in the bowl with the vinaigrette, and season to taste with salt and pepper.