The recipe calls for scallions. You could sub some chopped (red) onion, though the scallion greens add color.
1 large daikon, cut into matchsticks, or diced, or grated
1 small black radish, diced
1 medium carrot, grated
1/4 c tahini
4 scallions, thinly sliced or 1/2 c chopped (red) onion
1-1/2 T lemon juice
1 T dry sherry or vermouth; or apple juice
salt, to taste
pinch of sugar, optional
2 T water
1/4 c chopped almonds, optional
1. Combine daikon, black radish, and carrot in a medium bowl.
2. Whisk the tahini, scallions, lemon juice, sherry, salt, and sugar (if using) in a small bowl until well combined. Thin the dressing with 2 T water until the mixture is a smooth paste (you may need to use another T of water).
3. Toss the dressing with the radishes/carrot mixture until even coated. Garnish with almonds if desired.