Ingredients

• Dressing:
• 3 tablespoons white rice vinegar
• 3 tablespoons brown rice vinegar
• 2 tablespoons Japanese mayonnaise (such as Kewpie®)
• 1 1/2 tablespoons honey
• 1 tablespoon sunflower seed oil
• 1 tablespoon tahini
• 1 tablespoon freshly grated ginger
• 1 1/2 teaspoons sesame oil
• 1/4 teaspoon sea salt, or to taste
• Salad:
• 1 daikon radish, peeled and grated
• 2 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1 large carrot, peeled and grated

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Instructions

1. Whisk white rice vinegar, brown rice vinegar, Japanese mayonnaise, honey, oil, tahini, ginger, sesame oil, and sea salt together in a bowl to make dressing.
2. Combine daikon radish, green cabbage, red cabbage, and carrot in a large bowl; mix with your hands until evenly distributed. Pour dressing on top and mix to coat well. Cover with plastic wrap and chill before serving.