See that pile of long, crunchy daikon tendrils? It took me only a few minutes to make it using my new Swissmar julienne blade peeler. While a mandoline would have done the job just as easily, they are
1. expensive (even a benriner costs a lot more than this hand held peeler)
2. fear-inducingly sharp
3. a drag to wash and dry
So, unless you plan to julienne shred enough veggies to cater a banquet, this little handheld gadget is the way to go.
By the way, if you’re curious about what I did with all that daikon, I tossed it with black sesame seeds and this dressing to make the base for a Chinese barbecued pork salad. Yum!