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Sea Bean Salad with Daikon and Cucumber

['2 large cucumbers, peeled (about 1 1/2 pounds)', '1 large daikon radish, peeled', '4 scallions', '1/2 pound sea beans, ends trimmed', '3 tablespoons rice wine vinegar', '2 tablespoons canola oil', '2 tablespoons toasted sesame oil', '2 tablespoons tamari', '2 teaspoons black sesame seeds', '2 teaspoons white sesame seeds', '1 teaspoon sugar', '2 fresh shiso leaves', 'finely chopped']

1. Cut the flesh of the cucumber into very thin noodle-like strips. Avoid the seeds by not cutting the very center of the cucumber. A mandoline works best, or use a knife and slice really thin.
2. Cut the daikon into the same thin noodle-like strips. Here there are no seeds, so you can cut through the entire vegetable.
3. Trim the roots of the scallions, then slice them into fine rings. Start at the white bottom and use about three-quarters of each scallion, until the leaves become much darker green and thicker.
4. Combine the remaining ingredients in a medium bowl to ensure they are well mixed, then add all of the vegetables. Toss to combine, then cover and place in the refrigerator to marinate for at least 30 minutes, but no longer than 24 hours or they will get mushy. Serve chilled.

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