I’ll admit it. Daikon radish has some challenges. First, the name radish. I mean, it is a radish but it’s not sharp and peppery like spring radishes. The flavor, in fact, is as mild and clean as jicama.
Then there’s its reputation. Just like kale and parsley were in the past, Daikon is often best known as a garnish. This pale, fat root is used to make the white noodle-like curls used to decorate platters of sushi and sashimi.
So now’s the time. Go ahead and eat the garnish. You’ll love the delicate, fresh taste and the delightful, clean crunch. Paired with crisp apples and a lightly sweet and earthy honey, miso vinaigrette you may be about to fall in love.
Daikon And Apple Slaw
- 2 tbs garlic, minced
- 1/4 cup cider vinegar
- 1 tbs honey
- 1 tbs yellow miso
- 1/2 cup olive oil
- 1/4 cup flat-leaf parsley, minced
- 2 medium daikon radish cut in 1/4” matchsticks
- 2 medium sweet-tart apples cut into 1/4” matchsticks
- 1/4 cup toasted sesame seeds
- Make vinaigrette: place garlic on cutting board and sprinkle with coarse salt. Using the flat side of your knife, mash into a smooth paste. Transfer garlic paste to a small bowl and whisk in vinegar, honey and miso. Season with black pepper and let rest for 20 minutes to allow the flavors to blend. Finish the vinaigrette by drizzling in the olive oil, while whisking, to form a creamy emulsion.
- In a medium bowl combine parsley, radish and apples. Taste vinaigrette with a bite of slaw and season to taste with more vinegar or oil as needed. Dress salad lightly with vinaigrette and toss with sesame seeds to serve.