Daikon Carrot Salad

1 1/2 lb. daikon, peeled

Kosher salt

1 lb. carrots

1 T. grated peeled ginger

3 T. unseasoned rice vinegar

2 tsp. fresh lime juice (I used lemon because I was out of limes)

1/4 c. vegetable oil

1 tsp. toasted sesame oil

1 3/4 tsp. white sesame seeds

1 3/4 tsp. black sesame seeds

Shave daikon into ribbons with vegetable peeler. Toss with 1/4 tsp. salt in colander; let drain in sink, tossing occasionally, about 15 minutes. Meanwhile, shave carrots into ribbons with peeler. Whisk ginger, viengar, lime juice & 1/2 tsp. salt in large bowl. Slowly whisk in vegetable oil & sesame oil until blended. Toast sesame seeds in skillet over medium heat, tossing occasionally, until white seeds are golden, about 5 minutes. Add 1 T. seeds to dressing. Toss daikon with dressing & season with salt. Top with remaining sesame seeds. Serves 6.