White Radish And Jicama Salad

• 1 1/2 cups peeled white radish (daikon) in julienne strips
• 1 1/2 cups peeled jicama, in julienne strips
• 4 tablespoons rice vinegar
• 4 tablespoons Oriental sesame oil
• 4 scallions, trimmed and chopped
• 1 bunch fresh coriander, well rinsed and drained

1. Combine the white radish and jicama.
2. Toss with the vinegar and sesame oil.
3. Mix in the scallions.
4. Just before serving, remove the stems from the coriander and coarsely chop the leaves.
5. Fold into the salad and serve.

white radish, peeled jicama, rice vinegar, sesame oil, scallions, fresh coriander

Taken from cooking.nytimes.com/recipes/3636 (may not work)