Japanese Daikon salad

I found the culinary recipe for this light salad in Japanese cuisine. I recommend that vegetarians try daikon salad, and also use it as a meal on fast days. We peel the daikon from the skin and rub it on a coarse grater with thin strips or cut it with a knife. The head of the red onion is chopped into half rings. Cut the pea pods across in small pieces. Peas can be replaced with string beans. Peas or beans are pre-boiled for no more than 3 minutes in boiling water. Mix the prepared vegetables. Then we prepare the salad dressing. To do this, whisk sesame oil with honey and rice vinegar with a whisk. We fill the salad with this sauce, mix it and send it to the refrigerator to soak the vegetables for an hour. Daikon salad is served, sprinkled with black sesame seeds, with soy sauce. I advise you to eat this salad immediately, if you can't, then do not store it in the refrigerator for longer than a day. Bon appetit!