Side Dish: United States – Crunchy Daikon-Apple Slaw with Miso-Sesame Vinaigrette

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

2 cups (200 g) daikon radish, julienned
1 large crisp apple (Fuji or Honeycrisp), julienned
2 cups (140 g) Napa cabbage, thinly shredded
1 small carrot, julienned
3 green onions, thinly sliced on a bias
1 / 4 cup (15 g) fresh cilantro leaves, roughly chopped (optional)
1 tbsp (15 g) toasted sesame seeds (black or white)
2 tbsp (30 ml) rice vinegar
1 tbsp (15 ml) fresh lime juice
1 tbsp (18 g) white miso paste
1 tsp (7 g) honey
1 tsp (5 ml) low-sodium soy sauce
1 tsp (5 ml) toasted sesame oil
2 tbsp (30 ml) neutral oil (such as grapeseed or canola)
1 tsp (2 g) fresh ginger, finely grated
1 / 4 tsp kosher salt, plus more to taste

Instructions

In a large bowl, combine the daikon and Napa cabbage. Sprinkle with 1/4 teaspoon kosher salt, toss, and let sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
Add the apple, carrot, green onions, and cilantro (if using) to the bowl and toss to combine.
In a small bowl, whisk together rice vinegar, lime juice, white miso, honey, soy sauce, toasted sesame oil, neutral oil, and grated ginger until smooth and emulsified. Adjust seasoning to taste.
Pour the vinaigrette over the vegetables and toss until evenly coated.
Sprinkle with toasted sesame seeds. Let the slaw rest for 5–10 minutes to slightly soften and marry flavors, then serve chilled or at cool room temperature alongside the ribs.