Best Carrot Daikon Slaw Recipes

Daikon, Carrot, and Broccoli Slaw image

Provided by Bon Appétit Test Kitchen

Yield Makes 4 to 6 servings

Number Of Ingredients 8

8 ounces daikon (Japanese white radish),* peeled, cut into 1-inch pieces (about 1/2 large)
6 ounces peeled baby carrots
6 ounces broccoli stems, cut into 1-inch pieces
1 cup chopped green onions
1/3 cup seasoned rice vinegar
2 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons Asian sesame oil
1 1/2 teaspoons chili-garlic sauce*

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.

Daikon, Carrot, and Broccoli Slaw image

Provided by Vicki Butts (lazyme)

Time 20m

Number Of Ingredients 8

8 oz daikon (japanese white radish), about 1/2 large
6 oz baby carrots, peeled
6 oz broccoli stems, cut into 1-inch pieces
1 c green onions, chopped
1/3 c seasoned rice vinegar
2 1/2 Tbsp fresh ginger, peeled and minced
1 1/2 Tbsp asian sesame oil
1 1/2 tsp chili-garlic sauce

Steps:

1. Peel daikon and cut into 1-inch pieces.
2. Fit processor with large-hole grating disk.
3. Working with a few pieces at a time, push daikon, carrots, and broccoli stems through feed tube until all vegetables are grated.
4. Transfer vegetables to medium bowl.
5. Add green onions.
6. Whisk vinegar, ginger, oil, and chili-garlic sauce in small bowl to blend; pour over vegetables and toss to coat.
7. Season with salt and serve.

CARROT-DAIKON SLAW image

Yield 4 People

Number Of Ingredients 7

2 large carrots, shredded
1 medium Daikon Radish, shredded
1/2 cup chopped parsley
1/8 cup Brown Rice Vinegar
1 teaspoon toasted Sesame Oil
1 teaspoon Tamari
fresh spinach leaves

Steps:

Mix the carrot, daikon and parsley in a serving bowl. In a small bowl, whisk the vinegar, oil and Tamari and pour over the slaw. Toss well and serve over spinach.