Daikon Apple Slaw Recipe 485 Food

CHICKEN BAHN MI WITH APPLE-KALE SLAW

Steps:

• Make the slaw: Warm the rice vinegar and fish sauce in the microwave. Combine the apple and carrot in a large bowl and add the vinegar mixture. Stir in the kale and let stand 15 minutes.
• Make the almond mayonnaise: Mix the almond butter, mayonnaise and Sriracha in a small bowl; set aside.
• Preheat a grill or grill pan to medium high. Coat the chicken with the vegetable oil, soy sauce and 1/2 teaspoon kosher salt. Grill until cooked through, 8 to 10 minutes per side. Let rest 5 minutes, then slice.
• Spread almond mayonnaise on both sides of the rolls. Add the chicken and top with the slaw and basil and mint.

DAIKON & APPLE SLAW RECIPE - (4.8/5)

Steps:

• (1) peel and spiralize the daikon (2) spiralize the apple - no need to peel (3) give the diakon & apple a rough chop, so the pieces aren't so long. Just pile on cutting board and chop 6-8 times (4) finely slice the spring onions (5) place daikon, apple & spring onions all in a large bowl (6) make the dressing - mix olive oil, apple cider vinegar, lime juice, salt & herbs in a small bowl (7) pour dressing over the veggies and toss to mix (8) chill before serving - this can be kept in the fridge for up to 3 days without loosing it's crunch & is perfect alongside burgers or grilled meats.

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.

BEET AND DAIKON SLAW

Steps:

• Combine all ingredients in a bowl, cover and let stand at least ½ hour.
• Season to taste before serving.

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.

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.