This was a nice side dish – the crunchy vegetables were really refreshing, and the chili sauce gave it a nice kick.
Daikon, Carrot, and Broccoli Slaw
Bon Appétit December 2007
Makes 4 to 6 servings
This would be great with take-out sushi.
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
⅓ cup seasoned rice vinegar
2 ½ tablespoons minced peeled fresh ginger
1 ½ tablespoons Asian sesame oil
1 ½ teaspoons chili-garlic sauce*
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.
MacGourmet Rating: 4 Stars