Tundra Trek Crisp Vegetables (Printable)

A minimalist, chilled dish featuring thinly sliced vegetables and toasted seeds with a light citrus dressing.

# What You'll Need:

→ Vegetables

01 - 1 small daikon radish, peeled and thinly sliced
02 - 1 small kohlrabi, peeled and thinly sliced
03 - 1 Belgian endive, leaves separated
04 - ½ cup cauliflower florets, finely chopped

→ Garnish & Accents

05 - ¼ cup unsweetened coconut flakes
06 - 2 tablespoons white sesame seeds, lightly toasted
07 - 1 tablespoon black sesame seeds
08 - ¼ cup microgreens (pea shoots or radish sprouts)
09 - Flaky sea salt, to taste

→ Dressing

10 - 2 tablespoons extra-virgin olive oil
11 - 1 tablespoon fresh lemon juice
12 - ½ teaspoon white pepper
13 - 1 teaspoon white wine vinegar

# How-To Steps:

01 - Place a large, clean stone or marble platter in the freezer for 15 minutes before assembling.
02 - Whisk together olive oil, lemon juice, white wine vinegar, and white pepper in a small bowl until combined.
03 - Sparse ly scatter daikon, kohlrabi, and endive leaves across the chilled stone to mimic tundra flora distribution.
04 - Randomly sprinkle cauliflower florets, coconut flakes, and both white and black sesame seeds over the vegetables.
05 - Lightly drizzle the prepared dressing evenly over the assembled ingredients.
06 - Garnish with microgreens and add a pinch of flaky sea salt just prior to serving.
07 - Present chilled to allow guests to enjoy the crisp textures and subtle flavors.

# Expert Tips:

01 -
  • It's a showstopper that takes just 25 minutes, perfect for when you want to impress without stress.
  • The chilled stone plate creates an interactive, almost sculptural presentation that guests will actually pause to admire.
  • Every bite has a different texture—crisp vegetables snap against creamy coconut and nutty sesame seeds.
02 -
  • Prep all your vegetables first, then chill them separately—warm vegetables on a cold plate melt the ice and ruin the whole effect.
  • Don't dress the salad ahead of time; the acid will soften the vegetables within minutes, and you'll lose that essential crunch.
03 -
  • A mandoline slicer makes those paper-thin vegetables possible, but a very sharp knife and patience work just as well—the slower you go, the more control you have.
  • Toast your sesame seeds in a dry pan for just two minutes before assembly; that warmth releases oils that make them taste infinitely more complex.
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