1 large daikon or 1 bunch red radish, grated

1 bunh carrots, peeled & grated

1 spring onion, sliced

¼ cup chopped parsley or cilantro

1/3 cup seasoned rice vinegar

2 1/2 tablespoons minced peeled fresh ginger

1 1/2 tablespoons Asian sesame oil

1 1/2 teaspoons chili-garlic sauce*

Whisk vinegar, ginger, oil, and chili-garlic sauce in small bowl to blend; pour over radish, carrot, and onion and toss to coat. Season with salt and serve.

1 large daikon or 1 bunch red radish, grated

1 bunh carrots, peeled & grated

1 spring onion, sliced

¼ cup chopped parsley or cilantro

1/3 cup seasoned rice vinegar

2 1/2 tablespoons minced peeled fresh ginger

1 1/2 tablespoons Asian sesame oil

1 1/2 teaspoons chili-garlic sauce*

Whisk vinegar, ginger, oil, and chili-garlic sauce in small bowl to blend; pour over radish, carrot, and onion and toss to coat. Season with salt and serve.