Daikon and Apple Slaw

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Diane Morgan

Published 2012

  • About

I like to serve this salad in the summertime as a lively and colorful alternative to classic coleslaw. Matchstick-cut crisp daikon and tart green apple are tossed with a sesame seed vinaigrette that carries a fiery-sweet kick of heat from sambal oelek.


Sesame Seed Vinaigrette

  • 1 tbsp. sesame seeds, toasted (see Cook’s Note)
  • 3 tbsp. unseasoned rice vinegar


  1. To make the vinaigrette, using a mortar and a pestle or a spice grinder, grind the sesame seeds to a powder. In a medium bowl, whisk together the ground sesame, vinegar, soy sauce, sugar, canola oil, sesame oil, sambal oelek, and salt. Add the green onions and stir to combine. Set aside.
  2. Peel, halve, and core the apple and cut into sticks about 3 in/7.5