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Spicy-Sweet Asian Slaw with Pickled Daikon

  • 8servings
  • 115calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C
MineralsNatrium, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds daikon, peeled

  2. 1/4 cup kosher salt

  3. 1 cup sugar

  4. 1 cup distilled white vinegar

  5. 2 tablespoons toasted sesame oil

  6. 4 Thai or serrano chiles, cut into wide slices

  7. 1 1/2 qts. thinly sliced napa cabbage

  8. 3 green onions, cut into 2-in. lengths, then into long slivers

  9. 3 tablespoons toasted sesame seeds

  10. 2 cups thinly sliced red cabbage

Instructions Jump to Ingredients ↑

  1. Cut daikon lengthwise into 1/2-in. slices, then stack and cut into 1/2-in. cubes. Toss with salt in a medium bowl. Let stand about 2 hours, stirring occasionally, to draw out moisture. Rinse daikon well and drain. In bowl, stir sugar with vinegar until dissolved, then stir in daikon, oil, and chiles. Chill, covered, at least 4 hours and as long as 1 week.

  2. Drain daikon, reserving pickling liquid, and discard chiles. In a large bowl, toss together napa cabbage, onions, sesame seeds, and daikon. Add 1/2 cup pickling liquid (or more if you like) and toss to coat. Mix in red cabbage with a quick toss so its color doesn't bleed.

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