Shredded Daikon Salad

1 large daikon, peeled, thinly sliced into 3-inch long matchsticks

3/4 tsp. kosher salt

1 dried Fresno chili, seeds removed, finely chopped (other dried chili pepper or red pepper flakes can also be subbed)

2 garlic cloves, finely chopped

2 TBS. toasted sesame oil

2 TBS. rice vinegar

1 TBS. granulated sugar

toasted white or black sesame seeds for serving

Toss daikon and ½ tsp. salt in a medium bowl; let sit 30 minutes. Transfer to a dish towel and squeeze out excess moisture. Meanwhile, whisk chile, garlic, oil, vinegar, sugar, and remaining ¼ tsp. salt in a large bowl and let sit 30 minutes. Add daikon to bowl and massage dressing into daikon. Let sit at least 30 minutes and up to 6 hours (cover and chill if holding longer than 1 hour). Top with sesame seeds and serve either as a salad or condiment.