Daikon Apple Slaw Recipe 485

DAIKON-CARROT SALAD

Daikon-Carrot Salad image

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds daikon, peeled
Kosher salt
1 pound carrots
1 tablespoon grated peeled ginger
3 tablespoons unseasoned rice vinegar
2 teaspoons fresh lime juice
1/4 cup vegetable oil
1 teaspoon toasted sesame oil
1 3/4 teaspoons black sesame seeds

Steps:

Shave the daikon into ribbons with a vegetable peeler. Toss with 1/4 teaspoon salt in a colander; let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile, shave the carrots into ribbons with the peeler.
Make the dressing: Whisk the ginger, vinegar, lime juice and 1/2 teaspoon salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended.
Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1 tablespoon seeds to the dressing.
Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.

Nutrition Facts : Calories 185 calorie, Fat 15 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 163 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 5 grams, Sugar 4 grams

DAIKON & APPLE SLAW RECIPE - (4.8/5)

Daikon & Apple Slaw Recipe - (4.8/5) image

Provided by á-114869

Number Of Ingredients 8

Ingredients

1 daikon root (about 9 inches long)
2 crisp apples (whatever variety you enjoy - jazz is my favorite)
3 spring onions (white & greens)
2 T olive oil
2 T apple cider vinegar
2 T lime juice
1/4 t pink himalayan salt
1/2 t mixed dried herbs (oregano or tarragon)

Steps:

(1) peel and spiralize the daikon (2) spiralize the apple - no need to peel (3) give the diakon & apple a rough chop, so the pieces aren't so long. Just pile on cutting board and chop 6-8 times (4) finely slice the spring onions (5) place daikon, apple & spring onions all in a large bowl (6) make the dressing - mix olive oil, apple cider vinegar, lime juice, salt & herbs in a small bowl (7) pour dressing over the veggies and toss to mix (8) chill before serving - this can be kept in the fridge for up to 3 days without loosing it's crunch & is perfect alongside burgers or grilled meats.

CABBAGE AND DAIKON COLESLAW

Cabbage and Daikon coleslaw image

This is adapted from a recipe by Sheila Lukins that I found in the Sunday newspaper supplement, "Parade". It isn't often that all of the recipes in an article are good, but this goes great with the Deviled Chicken Wings or Red Hot Ribs, which have also been submitted.

Provided by Toby Jermain

Categories Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 head green cabbage, split lengthwise,and shredded crosswise
1 medium daikon radish, peeled,cut crosswise in 1 1/2 inch pieces,pieces finely julienned lengthwise
1 green bell pepper, seeded and finely julienned
1 red bell pepper, seeded and finely julienned
3 -4 green onions, sliced lengthwise and julienne pieces cut in 1 1/2 inch long
1/2 cup chopped fresh cilantro leaves
1/2 cup fresh lemon juice
2 tablespoons Dijon mustard
1 teaspoon sugar
1 teaspoon kosher salt, to taste
1/2 teaspoon fresh ground black pepper, to taste
1/2 teaspoon garlic granules
1/4 cup extra virgin olive oil

Steps:

Combine veggies in a medium bowl, and toss to combine.
Whisk together all dressing ingredients, except olive oil, and then slowly whisk in olive oil.
Pour over veggies, and toss to combine.
Allow to set at room temperature for about 20 minutes for flavor to develop, taste, and adjust seasonings.
Cover, and refrigerate until ready to serve.
Best if served within a couple of hours, but still tasty, even though it's a little limp, for several days.

Nutrition Facts : Calories 198, Fat 14.1, SaturatedFat 2, Sodium 563.2, Carbohydrate 18.6, Fiber 5.9, Sugar 10.5, Protein 3.4

DAIKON, CARROT, AND BROCCOLI SLAW

Daikon, Carrot, and Broccoli Slaw image

Provided by Bon Appétit Test Kitchen

Categories Salad Ginger Onion Side Vegetarian Quick & Easy Broccoli Carrot Radish Fall Winter Healthy Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 8

Ingredients

8 ounces daikon (Japanese white radish),* peeled, cut into 1-inch pieces (about 1/2 large)
6 ounces peeled baby carrots
6 ounces broccoli stems, cut into 1-inch pieces
1 cup chopped green onions
1/3 cup seasoned rice vinegar
2 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons Asian sesame oil
1 1/2 teaspoons chili-garlic sauce*

Steps:

Fit processor with large-hole grating disk. Working with a few pieces at a time, push daikon, carrots, and broccoli stems through feed tube until all vegetables are grated. Transfer vegetables to medium bowl. Add green onions. Whisk vinegar, ginger, oil, and chili-garlic sauce in small bowl to blend; pour over vegetables and toss to coat. Season with salt and serve.
* Available at most supermarkets and at Asian markets.

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