Spicy-Sweet Asian Slaw With Pickled Daikon
- 1 1/2 pounds daikon, peeled
- 1/4 cup kosher salt
- 1 cup sugar
- 1 cup distilled white vinegar
- 2 tablespoons toasted sesame oil
- 4 Thai or serrano chiles, cut into wide slices
- 1 1/2 qts. thinly sliced napa cabbage
- 3 green onions, cut into 2-in. lengths, then into long slivers
- 3 tablespoons toasted sesame seeds
- 2 cups thinly sliced red cabbage
- Cut daikon lengthwise into 1/2-in. slices, then stack and cut into 1/2-in. cubes. Toss with salt in a medium bowl. Let stand about 2 hours, stirring occasionally, to draw out moisture. Rinse daikon well and drain. In bowl, stir sugar with vinegar until dissolved, then stir in daikon, oil, and chiles. Chill, covered, at least 4 hours and as long as 1 week.
- Drain daikon, reserving pickling liquid, and discard chiles. In a large bowl, toss together napa cabbage, onions, sesame seeds, and daikon. Add 1/2 cup pickling liquid (or more if you like) and toss to coat. Mix in red cabbage with a quick toss so its color doesn't bleed.
daikon, kosher salt, sugar, white vinegar, sesame oil, serrano chiles, cabbage, green onions, sesame seeds, red cabbage
Taken from www.myrecipes.com/recipe/spicy-sweet-asian-slaw (may not work)