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Whisk together the olive oil, honey, lemon juice, onion/garlic oil, ginger and 1 tablespoon of the chili vinegar in a bowl. Toss the radishes, daikon, carrots, cucumbers and bell peppers in the vinaigrette with the celery leaves and parsley. Season with salt and black pepper and top with the poppy seeds.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.