Using a vegetable peeler, peel the outer skin of the daikon radish, carrots, and beets. Using the shredding blade on a food processor, shred the daikon radish, carrots, and beets. If you do not have a food processor, you can use a regular grater and grate the vegetables by hand.
Add the shredded veggies, sliced scallions, and pumpkin seeds to a large bowl.
In a smaller bowl, whisk together the dressing ingredients vigorously until it has emulsified and thickened.
Pour the desired amount of dressing over the salad and mix well. (I like a lot of dressing so I add most of it, but if you aren't a dressing person, just add half)
You can eat this salad immediately, or store in the refridgerator to marinate for 30 minutes. This will last for 1 day in the fridge.
Recipe by total body nourishment | lauren venosta at https://www.totalbodynourishment.com/shredded-veggie-salad-with-fat-burning-dressing/