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Salads, Vegetarian

Daikon slaw

Daikon slaw
Ricardo DeAratanha / Los Angeles Times

Crisp, cool slaw should be the official side dish of summer. Bright and refreshing, it's the dish to turn to as the weather turns hot. Made with just a few ingredients, slaws are straightforward and simple. And they're fast and ... Read more

Total time: 20 minutes, plus chilling time | Serves 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

Step 1Trim 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.

Step 2In 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.

Step 3Cover 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.


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