Daikon turkey salad

Here's an easy salad recipe for everyone to make. It's a great way to use some leftover turkey!
I was a little wary of using daikon in a salad, because I'm not a big fan of radishes, but after making those daikon fritters last month I realised they actually taste really good and wanted to try them raw.
I hope you all will enjoy this daikon turkey salad as much as I did.

Daikon turkey salad (serves 1)
- 1/3 daikon, grated into julienne strips
- 1 small winter carrot, grated into julienne strips
- 150g turkey fillet, cooked
- 1 handful of raisins
- 1 tbsp sesame seeds
- 1 tbsp fresh parsley and coriander, chopped (dried works too)
- 1 tsp extra vierge olive oil
- 1 tsp coconut milk
- 1 tsp lemon juice
- 1/2 tsp agave syrup

1. Add grated daikon and carrot to a plate or bowl and mix.
2. Shred turkey with a fork into thin strips and add to vegetables.
3. Add raisins, sesame seeds and herbs and mix.
4. In a small bowl, combine oil, coconut milk, lemon juice and agave, mix well and pour over vegetables. Mix well and serve.

Instead of the turkey you can also use mackerel if you're looking for a fishy salad.