- 2 medium-size watermelon radish
- 1 Daikon radish
- 1 bunch Radish, about 5 to 6 pieces
- 2 orange
- 2 tablespoons chopped chive
- ¼ cup rice vinegar
- 2 tablespoons fresh orange juice
- 3 tablespoons sugar
- 1 teaspoon Kosher salt
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- Salt and pepper to taste
- Wash all the radishes, and peel the skin off from watermelon radish and daikon radish.
- Slice the larger size radishes into very thin strands. Use the teeth-looking attachment from the Mandoline slicer or slice the radish into thin discs, and then slice them into thin strands.
- Slice the small radish into thin rounds and combine all radishes in a large salad mixing bowl.
- Remove peels and membrane from the oranges with a paring knife, exposing the juicy flesh. Now you have 2 “peeled” orange balls in front of you.
- Use the small paring knife to cut between the connecting membranes with “V” shaped cut, harvest the segments of the orange.
- Segment the oranges over a bowl, so all the juices drip into it, and use it for the dressing later.
- In a small bowl, mix rice vinegar, sugar, orange juice, salt, and sesame oil together; make sure the sugar is completely dissolved.
- Add the toasted sesame seeds.
- Dress the bowl that's filled with radishes with the citrus dressing.
- Season with salt and pepper.
- Toss in the orange segments, and garnish the whole salad with chopped chives.