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