The 2 main dishes for this Paleo Night were pretty heavy, so I wanted to include something lighter for an appetizer.  This salad is very colourful and refreshing.  It uses a Daikon radish (often called a Chinese radish), which is something I had never used before but will definitely use again in other salads.  

Ingredients (serves 4)
Dressing:

– 1/4 C rice wine vinegar
– 2 Tbsp fresh lime juice (about 2 limes)
– 1 Tbsp sesame oil
– 1/4 tsp cayenne pepper
– 1 1/2 Tbsp minced ginger

Salad:
– 1/3 red cabbage – shredded
– 1/3 Daikon radish – grated
– 1/2 carrot – grated 
– 1/2 red pepper – thinly sliced
– 1/2 orange pepper – thinly sliced
– 1/2 C fresh chopped cilantro

Directions:

  1. Prep veggies and combine in a large bowl.
  2. Prep dressing by mixing together ingredients.  
  3. Pour onto veggies and mix.   
  4. Enjoy!

This will keep in the fridge for a couple days so you can make a big batch and munch on it all week.