Cabbage And Daikon Coleslaw Recipes

ANGIE'S DAD'S BEST CABBAGE COLESLAW

Angie's Dad's Best Cabbage Coleslaw image

An absolutely delicious coleslaw, more tart and tangy than the creamy kind. Can make this up to 2 weeks ahead of serving and it only gets better.

Provided by DOTMAYTRX

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 20

Number Of Ingredients 10

Ingredients

1 medium head cabbage, shredded
1 large red onion, diced
1 cup grated carrots
2 stalks celery, chopped
1 cup white sugar
1 cup white vinegar
¾ cup vegetable oil
1 tablespoon salt
1 tablespoon dry mustard
black pepper to taste

Steps:

In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.

Nutrition Facts : Calories 131 calories, Carbohydrate 14.1 g, Fat 8.4 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 1.3 g, Sodium 364.3 mg, Sugar 12.1 g

CABBAGE AND DAIKON COLESLAW

Cabbage and Daikon coleslaw image

This is adapted from a recipe by Sheila Lukins that I found in the Sunday newspaper supplement, "Parade". It isn't often that all of the recipes in an article are good, but this goes great with the Deviled Chicken Wings or Red Hot Ribs, which have also been submitted.

Provided by Toby Jermain

Categories Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 head green cabbage, split lengthwise,and shredded crosswise
1 medium daikon radish, peeled,cut crosswise in 1 1/2 inch pieces,pieces finely julienned lengthwise
1 green bell pepper, seeded and finely julienned
1 red bell pepper, seeded and finely julienned
3 -4 green onions, sliced lengthwise and julienne pieces cut in 1 1/2 inch long
1/2 cup chopped fresh cilantro leaves
1/2 cup fresh lemon juice
2 tablespoons Dijon mustard
1 teaspoon sugar
1 teaspoon kosher salt, to taste
1/2 teaspoon fresh ground black pepper, to taste
1/2 teaspoon garlic granules
1/4 cup extra virgin olive oil

Steps:

Combine veggies in a medium bowl, and toss to combine.
Whisk together all dressing ingredients, except olive oil, and then slowly whisk in olive oil.
Pour over veggies, and toss to combine.
Allow to set at room temperature for about 20 minutes for flavor to develop, taste, and adjust seasonings.
Cover, and refrigerate until ready to serve.
Best if served within a couple of hours, but still tasty, even though it's a little limp, for several days.

Nutrition Facts : Calories 198, Fat 14.1, SaturatedFat 2, Sodium 563.2, Carbohydrate 18.6, Fiber 5.9, Sugar 10.5, Protein 3.4

CABBAGE AND RADISH SLAW WITH PEANUT DRESSING

Cabbage and Radish Slaw with Peanut Dressing image

In a coarsely cut cabbage-and-daikon-radish slaw, many of the components -- the peanut dressingwith ginger and soy sauce, as well as the daikon -- give it an unmistakably Asian character.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 12

Ingredients

1 tablespoon finely chopped peeled fresh ginger
1/4 cup coarsely chopped shallot
1/4 cup plus 1 tablespoon creamy peanut butter
1/2 cup rice-wine vinegar (not seasoned)
3 tablespoons soy sauce
3 tablespoons packed dark-brown sugar
1/4 cup canola oil
1 small green cabbage, (about 1 3/4 pounds), finely shredded
1 medium daikon radish, cut into 1/8-inch-thick matchsticks
16 red radishes, halved lengthwise and cut into thin half-moons
4 scallions, cut on the diagonal into long, thin slices
1/2 cup dry-roasted peanuts

Steps:

Blend ginger, shallot, peanut butter, vinegar, soy sauce, sugar, and oil in a blender until smooth; set aside.
Put cabbage, daikon radish, red radishes, scallions, and peanuts in a large serving bowl. Pour in peanut dressing; toss thoroughly to combine.

CABBAGE AND CUCUMBER SLAW

Cabbage and Cucumber Slaw image

Provided by Florence Fabricant

Categories quick, weekday, appetizer, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

4 cups finely shredded cored Napa cabbage
1 cup daikon in fine julienne
2 medium-size cucumbers, peeled, seeded and cut in julienne
1 tablespoon finely minced seeded fresh red chili, or to taste
6 scallions, finely chopped
1/3 cup rice vinegar
2 teaspoons grated fresh ginger
2 tablespoons Asian sesame oil
2 tablespoons peanut or grapeseed oil
Salt and freshly ground black pepper
2 tablespoons chopped cilantro leaves

Steps:

Place Napa cabbage, daikon, cucumbers, chili and scallions in large bowl, and mix.
Mix vinegar and ginger in small bowl. Beat in oils. Pour over cabbage mixture, and toss. Season to taste with salt and pepper, fold in cilantro, and serve.

Nutrition Facts : @context http, Calories 84, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 326 milligrams, Sugar 2 grams

DAIKON, CARROT, AND BROCCOLI SLAW

Daikon, Carrot, and Broccoli Slaw image

Provided by Bon Appétit Test Kitchen

Categories Salad Ginger Onion Side Vegetarian Quick & Easy Broccoli Carrot Radish Fall Winter Healthy Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 8

Ingredients

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
1/3 cup seasoned rice vinegar
2 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons Asian sesame oil
1 1/2 teaspoons chili-garlic sauce*

Steps:

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.

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