Daikon and Apple Slaw

Name: Daikon and Apple Slaw
Yield: Serves 6 to 8
Ingredients: 1 tbsp. sesame seeds, toasted (see Cook’s Note); 1 tsp. kosher or fine sea salt; 2 tsp sambal oelek (see Cook’s Note); 2 tbsp. light soy sauce; 1 tbsp. granulated sugar; 1 tbsp. canola or other neutral oil; 2 tsp. Asian sesame oil; 1 large crisp apple such as Granny Smith or underripe Golden Delicious, 8 oz/225 g; 2 green onions, including green tops, thinly sliced; 1 large daikon radish, 14 oz/400 g, peeled; 3 tbsp. unseasoned rice vinegar

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Roots

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.

Ingredients

Sesame Seed Vinaigrette

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

Vegan

Method

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.
Peel, halve, and core the apple and cut into sticks about 3 in/7.5