Spicy-Sweet Asian Slaw with Pickled Daikon
Spicy-Sweet Asian Slaw with Pickled Daikon is a side dish that serves 8. One portion of this dish contains around 4g of protein, 5g of fat, and a total of 204 calories. For $1.32 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It is brought to you by My Recipes. Head to the store and pick up daikon, sesame seeds, kosher salt, and a few other things to make it today. 18 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 15 minutes. It is a rather cheap recipe for fans of Asian food. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 79%, this dish is solid. Try Asian Chicken Burger with Spicy Lemongrass Mayo and Pickled Asian Slaw, Asian Chicken Meatball Sliders with Pickled Carrot and Daikon, and Sweet and Spicy Barbecue Pork with Asian Slaw for similar recipes.
Servings: 8
Preparation duration: 15 minutes
Ingredients:
1 1/2 pounds daikon, peeled
3 green onions, cut into 2-in. lengths, then into long slivers
1/4 cup kosher salt
1 1/2 qts. thinly sliced napa cabbage
2 cups thinly sliced red cabbage
4 Thai or serrano chiles, cut into wide slices
2 tablespoons toasted sesame oil
3 tablespoons toasted sesame seeds
1 cup sugar
1 cup distilled white vinegar.jpg)
Equipment:
bowl
Cooking instruction summary:
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. 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.
Step by step:
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.
2. 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.
3. Drain daikon, reserving pickling liquid, and discard chiles. In a large bowl, toss together napa cabbage, onions, sesame seeds, and daikon.
4. Add 1/2 cup pickling liquid (or more if you like) and toss to coat.
5. Mix in red cabbage with a quick toss so its color doesn't bleed.
Nutrition Information:
covered percent of daily need
