- 1 cup sesame tahini
- ¼ cup sesame oil
- ¼ cup freshly squeezed lemon juice
- ¼ cup mellow red miso
- ¾ cup plus 2 tablespoons filtered water
- ¼ cup black sesame seeds
- 4 cups daikon radish, julienned on a mandoline
- 2 red bell peppers, cored and julienned
- 3 medium zucchini, julienned on a mandoline
- 3 medium carrots, peeled and julienned on a mandoline
- 6 baby bok choy, leaves thinly sliced on a bias
- 3 scallions, whites and about 1 inch of green, thinly sliced
- 1 big handful cilantro leaves
- Sea salt
- Japanese mandoline
- In a large bowl, whisk together the tahini, sesame oil, lemon juice, miso, and ½ cup of the water.Add the remaining water a bit at a time and continue whisking until smooth.
- Stir in the sesame seeds and set aside.
- In a large bowl, toss all the prepared vegetables and the sesame dressing until evenly coated.
- Season to taste with sea salt.