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Daikon slaw

Time 20 minutes
Yields Serves 8 to 10
Daikon slaw
(Ricardo DeAratanha / Los Angeles Times)
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.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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