Green Apple-Daikon Slaw

Green Apple-Daikon Slaw
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Green apple-daikon slaw delivers a blast of fresh Asian flavors that pair well with both heavy and light dishes. Consider serving it alongside Korean short ribs, on top of a thick burger or with braised pork. A mandolin with a fine-julienne blade is needed to cut the vegetables to ideal slaw dimensions. If you don't have ginger syrup, make it by bringing 1 cup sugar, 1 cup water and 4 ounces of sliced ginger to a simmer and letting it steep for 30 minutes. Reserve the extra syrup for use in candy-making and baked goods.


  • 1 ½ lbs. daikon radish, peeled
  • ½ tsp. salt, plus more for seasoning
  • 1 Tbsp. lime juice, freshly squeezed
  • 1 tsp. umeboshi vinegar or plum vinegar
  • 1 tsp. sesame oil
  • 1 ½ Tbsp. extra-virgin olive oil
  • 1 ½ tsp. ginger syrup
  • ½ lb. carrots, peeled
  • 1 Granny Smith apple, cored and halved
  • ¼ cup sesame seeds, toasted
  • ¼ cup cilantro, chopped


  1. Slice the daikon using the fine-julienne attachment of a mandolin slicer. Transfer the sliced daikon to a colander set over a bowl.
  2. Toss the daikon slices with ½ teaspoon salt. Let the daikon sit for 15 minutes.
  3. Mix the lime juice, umeboshi vinegar, sesame oil, olive oil and ginger syrup in a mixing bowl, and set it aside. Slice the carrots and apple using the fine-julienne blade.
  4. Wrap the daikon in paper towels and gently squeeze the water from them. Add the daikon to a mixing bowl with the carrots, apple, sesame seeds and cilantro.
  5. Mix the dressing once more and season it to taste with kosher salt. Toss the dressing with the slaw.
  6. Chill the salad for 30 minutes in the refrigerator before serving.
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