SIDE DISH

DAIKON SLAW

• 3 ½ pounds daikon radish, about 1 large

Trim and peel the daikon radish, then cut it crosswise into 3-inch pieces. Julienne the pieces, then place the julienned strips into a large bowl, and toss in the onion and snow peas.

In a medium bowl, whisk together the sesame oil, rice vinegar, sugar and salt. Pour half of the dressing over the slaw and toss to coat. Add more dressing as needed, a couple of tablespoons at a time, until the slaw is lightly coated and flavorful; you may not need all of the dressing. This makes about 8 cups slaw.

Cover and refrigerate the slaw for at least 1 hour for the flavors to develop. Before serving, toss with the black sesame seeds. The slaw will keep for 1 day, refrigerated. Total time: 20 minutes plus chilling time. Makes 8 to 10 servings.

Per serving (based on 10): 149 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 4 g protein, 14 g carbohydrates, 5 g fiber, 496 mg sodium.

Join the discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. In order to post comments, you must be a registered user of MiamiHerald.com. Your username will show along with the comments you post. Thank you for taking the time to offer your thoughts.

     Showing: Oldest first Newest first Most-recommended first Least-recommended first

@Nyx.AuthorDisplayName@ wrote on @Nyx.PostedAtTime@:

@Nyx.repliedToText@

@Nyx.replyAnswerText@

Reply to this Comment @Nyx.Recommender@ @Nyx.AbuseReporter@