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–+ servings
daikon slaw in a bowl topped with green onions.

Daikon Radish Slaw

Daikon radish slaw = the fix-everything side. Crisp, tangy, and slightly sweet, it makes tacos, bowls, and even snack time instantly better.
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4

Equipment

Ingredients

For the kimchi dressing:
  • 1 lime
  • 1/4 cup kewpie mayonnaise
  • 1 teaspoon gochugaru
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/4 cup chopped kimchi
  • 1 tablespoon honey
For the daikon radish slaw:
  • 1 1/2 pounds daikon radish
  • 1 (6 oz) large carrot
  • 1/2 (5 oz) red onion
  • 6 large scallions, greens only

Instructions 

  1. In a large bowl, whisk together juice from one lime, 1/4 cup kewpie, 1 teaspoon gochugaru, 1/2 teaspoon kosher salt, 1/4 cup kimchi, 1 tablespoon honey. Whisk together until creamy, taste and season with salt as preferred, but I find it doesn’t need any.
  2. Julienne 1 1/2 pounds of daikon radish and season with 1/4 teaspoon salt. Let sit for 5-10 minutes then squeeze out the excess water. Add this to the bowl with the dressing.
  3. Julienne 1 carrot, thinly slice half the red onion and 6 scallions and add them to the bowl as well.
  4. Toss until all the vegetables are coated in the dressing. Serve alongside salmon and rice, in tofu bowls or with sandwiches. Enjoy!
Serving: 6ouncesCalories: 163kcalCarbohydrates: 15gProtein: 1gFat: 11g