Daikon Radish Slaw
A refreshing and crunchy side dish made with daikon radish, cabbage, and carrots, dressed in a creamy tangy sauce.
Equipment
- Grater
- Mixing Bowl
- Food Processor
Ingredients
Vegetables
- 1 daikon Daikon Radish, shredded
- 1 medium Carrot, shredded
- 1 cup Cabbage, shredded (100g)
- ¼ cup Parsley, chopped (20g)
Dressing
- ½ cup Mayonnaise (110g)
- 1 clove Garlic, minced (optional)
- 1 tablespoon Dijon Mustard
- 1 tablespoon Lemon Juice
- 1 teaspoon Salt
Instructions
- Step 1: Begin by washing all your vegetables thoroughly. Using a grater or a food processor, shred the daikon radish, carrot, and cabbage. Make sure to create uniform shreds; this will ensure a more pleasant texture throughout the slaw. Chop the parsley finely, setting it aside for later.
- Step 2: In a medium-sized bowl, combine the mayonnaise, dijon mustard, lemon juice, salt, and minced garlic (if using). Whisk them together until the mixture is smooth and well-combined. The dressing should be creamy and have a nice tang from the lemon juice.
- Step 3: In a large mixing bowl, add the shredded daikon, carrot, cabbage, and chopped parsley. Pour the dressing over the vegetables and toss everything together until the veggies are well-coated with the dressing. It’s important to be gentle during this process to avoid bruising the veggies.
- Step 4: For the best flavor, let your slaw chill in the refrigerator for at least 15-30 minutes before serving. This allows the flavors to meld together beautifully. When you’re ready to serve, give the slaw a quick toss to redistribute the dressing and enjoy!
Notes
Store any leftover slaw in an airtight container in the refrigerator for about 2-3 days. For the best texture, consume within the first day of making it.