SIDE DISH

DAIKON & NAPA CABBAGE SLAW

To make this slaw more colorful, add a grated carrot or two. To toast the sesame seeds, place in a small frying pan over medium heat and cook until lightly browned, 5 minutes, stirring often. Standard radishes can be substituted for the daikon; they're most easily grated with a food processor.

• 1 to 1 ½ pounds napa cabbage, cored and thinly sliced

• 3/4 pound daikon radish, peeled and grated in large holes of grater

DRESSING

• 1 teaspoon minced garlic

• ½ teaspoon honey or sugar, or to taste

• 2 teaspoons soy sauce

• 1 tablespoon fresh lime or lemon juice, plus more to taste

• 2 tablespoons sesame seeds, lightly toasted

• 2 tablespoons rice vinegar

• 1/4 cup vegetable oil

• Salt and pepper to taste

Place the cabbage and daikon in a large bowl.

Combine the dressing ingredients, pour over the vegetables and toss with salt and pepper to taste. Serve immediately or chill for 1 hour before serving. Serves 6.

Per serving: 127 calories (71 percent from fat), 2 g protein, 9 g carbohydrate, 10 g fat (1 g saturated), 0 cholesterol, 4 g fiber, 141 mg sodium.

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