The recipe calls for the roots to be julienned, either in a food processor or with a mandoline (or by hand). You can also coarsely grate them.┬áThe quantities and types of roots listed are just a guideline–go with what you have and what you like.

2 T rice vinegar
2 t soy sauce
1 t grated peeled fresh ginger
1/2 t sugar
pinch of red pepper flakes
1/4 c peanut oil, or sesame oil
1 t toasted (dark) sesame oil
3 carrots
2 turnips
2 beets
1 daikon
2 T toasted sesame seeds

1. Combine the vinegar, soy sauce, ginger, sugar, and red pepper flakes in a large bowl; stir until the sugar has dissolved. Whisk in the peanut or sesame oil and the toasted sesame oil. Set the vinaigrette aside at room temperature for at least 30 minutes to allow the flavors to blend.

2. Julienne or grate the (peeled) roots. Toss the vegetables with the vinaigrette. Sprinkle the toasted sesame seeds over and serve.