Recipe: Daikon slaw

(Ricardo DeAratanha / Los Angeles Times)

Total time: 20 minutes plus chilling time

Servings: 8 to 10

3 1/2 pounds daikon radish, about 1 large

1 red onion, sliced lengthwise into 1/8 -inch strips

2 pounds cut snow peas, cut crosswise into 1-inch pieces

1/4 cup plus 2 tablespoons sesame oil, or to taste

1/2 cup plus 2 tablespoons rice vinegar, or to taste

2 teaspoons sugar, or to taste

2 teaspoons salt, or to taste

2 tablespoons black sesame seeds

1. Trim and peel the daikon radish, then cut it crosswise into 3-inch pieces. Julienne the pieces, then place the julienned strips into a large bowl, and toss in the onion and snow peas.

2. In a medium bowl, whisk together the sesame oil, rice vinegar, sugar and salt. Pour half of the dressing over the slaw and toss to coat. Add more dressing as needed, a couple of tablespoons at a time, until the slaw is lightly coated and flavorful; you may not need all of the dressing. This makes about 8 cups slaw.

3. Cover and refrigerate the slaw for at least 1 hour for the flavors to develop. Before serving, toss with the black sesame seeds. The slaw will keep for 1 day, refrigerated.

Each of 10 servings: 149 calories; 4 grams protein; 14 grams carbohydrates; 5 grams fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 496 mg. sodium.