Carrot Daikon Slaw Recipes

CARROT SLAW

Steps:

• In a small bowl, whisk together the lemon juice, vinegar, mustard, red pepper flakes and some salt and pepper until smooth. Whisk in the olive oil until completely blended. Toss the shredded carrots with the dressing in a large bowl. Taste and season with more salt or pepper as needed. Add the parsley and toss. Chill 30 minutes before serving.

DAIKON-CARROT SALAD

Steps:

• Shave the daikon into ribbons with a vegetable peeler. Toss with 1/4 teaspoon salt in a colander; let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile, shave the carrots into ribbons with the peeler.
• Make the dressing: Whisk the ginger, vinegar, lime juice and 1/2 teaspoon salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended.
• Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1 tablespoon seeds to the dressing.
• Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.

DAIKON, CARROT, AND BROCCOLI SLAW

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.

DIAKON RADISH & CARROT SALAD

Steps:

• Toss radish, carrot & salt together in large bowl.
• Let stand for 10 minutes
• Squeeze dry.
• Combine vinegar & sugar in small Celsius
• Stir until sugar is dissolved.
• Pour over radish mixture.
• Toss until well coated.
• Refrigerate up to a week.

PICKLED DAIKON RADISH AND CARROT

Steps:

• Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.

PICKLED CARROTS AND DAIKON

Steps:

• In a large bowl, combine daikon, carrots and jalapenos. In a saucepan, bring water, vinegar, sugar, salt and, if desired, liquid smoke to a boil. Simmer until sugar dissolves. Pour mixture over vegetables, ensuring vegetables are submerged; cool. Transfer to jars, if desired; cover tightly. Refrigerate, covered, at least 1 hour before serving. Store in the refrigerator for up to 2 weeks, stirring occasionally.

CABBAGE AND DAIKON COLESLAW

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.