There are several things that I love about this recipe:
(1) it uses a new ingredient (previously my experience with daikon was watching 'Iron Chef.)
(2) it's a slaw, which means it can easily be kept in the fridge for several days - yeah, no wilted salads!
(3) it uses the spiralizer,which just makes food prep fun
(4) it reminds me of growing radishes in high school
(5) Daikon is cheap here. I made this whole salad for about 10 AED (less than $3)
Are you a 'daikon' eater?
I wasn't until last week and I'm starting to love this unassuming vegetable. In case you're wondering, DAIKON is a popular vegetable in asia and it literally translates as "big root." Daikon is a winter radish and has a milder flavor than it's small red cousins, while still giving this slaw some zip and crunch.
Did you notice point 4 of my reasons to love this recipe?
Do you want to know about the high school radish growing experience?
Come on...I know you do.
My senior year of high school I took "AP Biology". At the time I was planning on going into medicine (that's a story for another day), so it was the perfect class. My school was a year around school that didn't end until the end of July, but we had to take our AP exams the same day as the rest of the world (early May). This left us with about 6 weeks of class with no classwork; having finished the course before the exam.
So, our teacher assigned independent study. We could do anything we wanted as long as it was biology related....and we only had class once a week to talk about our projects. We could visit the hospital, we could observe surgery, we could volunteer in community health programs (all of which I did)...and we all had to do a biology project of some sort. A friend of mine and I paired up and grew radishes. It was a totally lame project. We measured growth in various soils, water levels and sunlight exposure and concluded that radishes need rich soil, moderate watering and daily sunlight (shocking I know)...the ones under the counter with no water died pretty quickly.
That was my first and last and only attempt at gardening and it resulted in two things. (1) I love radishes and (2) I got an 'A' in AP Biology... more for my ability to write scientific reports than for my gardening prowess.
Ok, enough about me. I know you want to make this slaw, so let's get on to the recipe.
Daikon & Apple Slaw
Time: 15 minutes
1 daikon root (about 9 inches long)
2 crisp apples (whatever variety you enjoy - jazz is my favorite)
3 spring onions (white & greens)
2 T olive oil
2 T apple cider vinegar
2 T lime juice
1/4 t pink himalayan salt
1/2 t mixed dried herbs (oregano or tarragon)
(1) peel and spiralize the daikon (this is the spiralizer I use)
(2) spiralize the apples - no need to peel
(3) give the diakon & apple a rough chop, so the pieces aren't so long. Just pile on cutting board and chop 6-8 times
(4) finely slice the spring onions
(5) place daikon, apple & spring onions all in a large bowl
(6) make the dressing - mix olive oil, apple cider vinegar, lime juice, salt & herbs in a small bowl
(7) pour dressing over the veggies and toss to mix
(8) chill before serving - this can be kept in the fridge for up to 3 days without loosing it's crunch & is perfect alongside burgers or grilled meats.
** This Recipe was shared on the AIP Recipe Roundtable