1teaspoongochugarusubstitute with red pepper flakes (optional)
Start by peeling both the daikon and the carrot. Then spiralize them or cut into thin strips (julienne cut). Remove the end and tip of the Indian or Thai green chili pepper and chop them into small pieces. Adjust this to your spice tolerance or leave out! Place all cut vegetables into a mixing bowl.
Mince the garlic. Add 1 tablespoon each of tamari, rice vinegar, sesame oil, brown sugar, and a teaspoon of gochugaru or red pepper flakes to a small mason jar along with the minced garlic. Close the lid and shake to combine. Alternatively, use a fork or small whisk to combine them.
Pour the dressing over the vegetables in the mixing bowl and use tongs to toss and coat evenly. Top with chopped scallions and toasted sesame seeds and enjoy a refreshing salad!
Adjusting to spice tolerance. Both the green chili pepper and the gochugaru lend a bit of heat to the salad. Depending on your spice tolerance, you might want to reduce or increase the quantity or leave them out. Scallions will provide a great crunchy fresh flavor in lieu of the peppers!