Daikon is a long, white, root vegetable that translates literally to “large root” in Japanese. My first introduction to these lovely radishes was through a community cooking demonstration I attended several months ago. We watched for nearly an hour as our instructor prepared each ingredient with focused precision. It was as if the small cleaver, an interesting instrument of choice, performed as an extension of her arm – stripping away the rustic exterior and finishing with a small pile of snow white matchsticks. Tossed with rice wine vinegar and other choice ingredients, the final result was a refreshing infusion of sweet and sour.
This recipe is inspired by the techniques I learned during the cooking demonstration. Unfortunately, patience was not one of them. Forget the cleaver. A few pulses of my food processor, outfitted with a shredding attachment, my radishes and carrots were transformed into a vibrant pile of orange and white in a matter of seconds.
My favorite way to store and serve this slaw is in small jelly jars; for no other reason than they are just too cute.
- 2 large daikon radish, tops removed and peeled
- 6-8 medium carrots, tops removed and peeled
- 2 tsp. kosher salt
- 1 Tbl. fresh ginger, minced
- 3 Tbl. sugar
- 1/3 cup seasoned rice wine vinegar
- Shred the daikon radishes and carrots using a box grater. You can also use a food processor with the shredding attachment. Toss the salt into the mixture and pour it in a fine mesh colander.
- Place the colander over a bowl and allow the liquid to drain for at least 1 hour in the fridge. (I allowed mine to drain for roughly 5 hours.)
- Remove the drained mixture from the fridge. Squeeze out any remaining liquid. Add to a medium mixing bowl with the remaining ingredients.
- Toss until well combined. Serve immediately or store in the fridge for up to three weeks. Makes approximately 3-4 cups of slaw.