Daikon Mango Salad - cooking recipe

Ingredients

Vinaigrette
1 teaspoon grated gingerroot, with juice
1/4 cup rice vinegar
2 teaspoons sugar
1 teaspoon jalapeno, minced
1/8 teaspoon red pepper powder or 1/8 teaspoon crushed red pepper flakes
Salad
1 cup cucumber, seeded and sliced
1 cup daikon radish, shredded
1 cup mango, cubed
1/4 cup fresh parsley or 1/4 cup red leaf lettuce, chopped
Garnish
2 tablespoons toasted sesame seeds (optional)

Preparation

Whisk vinaigrette ingredients.
If desired you can seed the cucumber. I didn't. Thinly slice cucumber into half-moons; add to vinaigrette. Add daikon cut into thin strips. Add the mango, cubed.
Before serving, snip parsley into salad-the leaves retain their shape and won't deteriorate too fast.
Gently toss salad together. Divide salad among 4-6 small salad plates. Note: I served on a bed of red leaf lettuce. Looked beautiful with the white, light green,and yellow of the salad.
Garnish salads with toasted sesame seeds.