1 While the dried daikon is soaking, mix the romaine lettuce and arugula together and place at the bottom of each bowl.

2 Fill a large pot with 1 inch of water and place it on the stove on high heat. Place a metal steamer basket into the pot.

3 Bring the water in the pot to a boil and place the yellow summer squash into the steamer. Cover the pot with a lid and turn the heat to low and let the water simmer.

4 Cook the squash for 2 minutes and then remove it from the pot and place the squash on a plate.

5 Repeat this steaming process with the radishes. (You do not want to steam the vegetables together because the pink color from the radish will bleed onto the squash.)

6 Arrange the squash, radish and cabbage in sections around the bowl.

7 Drain and squeeze the soaked dried daikon to get rid of any excess liquid. Slice the daikon into 1 inch pieces.

8 Heat the toasted sesame oil in a skillet on medium heat, toss in the daikon and sauté the daikon for 1 minute.

9 Add the soy sauce, apple juice and orange juice and turn the stove to medium-high to bring the liquid to a boil.

10 Once the liquid is boiling, turn the heat to low, cover the pan with a lid and let it simmer for 20 minutes, stirring occasionally. Turn off the heat and set aside.

11 To make the dressing, put toasted sesame seeds, orange juice, apple juice, soy sauce, sesame oil and sea salt into a food processor. Blend until smooth.

12 Place the cooked dried daikon in the center of each bowl. Drizzle the salad with the dressing.

As seen in Joy of Kosher with Jamie Geller Magazine – (Bitayavon Summer 2012) – Subscribe Now.