Time: 15 minutes Yield:
8 servings 8 oz. daikon radish, peeled and cut into rough 1" pieces 6 oz. carrots, peeled and cut into 1" pieces 6 oz. broccoli stems, tough parts peeled and cut into 1" pieces 1 cup chopped scallions 1/3 cup seasoned rice vinegar 2 1/2 Tbs. minced ginger 1 1/2 Tbs. Asian sesame oil (toasted preferred) 1 1/2 tsp. chili/garlic sauce Fit the largest hole grating disk on food processor. Grate all the vegetables. Mix dressing ingredients and toss with slaw. Note: the chili sauce is nice, but this works without it as well. Feel free to play with the veggie proportions - you can't go wrong. Adapted from Epicurious |
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