Daikon Radish Salad with Red Cabbage

3 to 4 large Daikon radishes, peeled
½ large head red cabbage, thinly sliced
100g baby spinach, thinly sliced
2 Tablespoons/30ml extra virgin olive oil
2 teaspoons/10ml toasted sesame oil (use un-toasted for a fully raw recipe)
1 ½ Tablespoon/22ml apple cider vinegar 
1 teaspoon/5ml maple syrup (or coconut nectar)
2 teaspoons/10ml Dijon mustard 
A pinch of sea salt
A pinch of freshly ground black pepper
2 Tablespoons/30g white and black sesame seeds 

Using a spiralizer or julienne peeler , create long strips of daikon noodles.

Whisk together the olive oil, sesame oil, apple cider vinegar, maple syrup, Dijon mustard and a pinch of salt and pepper together in a large serving bowl

Toss the noodles with the dressing and thinly sliced red cabbage and spinach. Add the white and black sesame seeds and let sit for at least 10 minutes before serving to allow the flavors to marry.

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