What is a slaw? Typically, it is a cabbage or carrot based side dish. If the “cole” is in front of the slaw, it usually means the dressing is mayonnaise based, not always. In most cases, if it is just a slaw, it is vinegar based. This particular recipe for Crunchy Asian Slaw is a carrot based vinegar, and you are going to love it.
If you are not familiar with daikon, it is a long white radish that grows best on the cooler winter months. It is a crunchy, sweet vegetable with a perfect amount of peppery spice that you want from a radish. It compliments the sweetness of the carrots so well for this slaw. It is worth the extra trip to a different grocer if you can not find it in your usual store. However, if you can not find it anywhere, regular red radish will work in a pinch.
Another key ingredient for this dish is Rice Wine Vinegar. A plain white vinegar just won’t do. You want that extra umph that the rice wine vinegar gives you. Same with the Toasted Sesame Oil, you want to have that toasted nutty flavor that you don’t get from other types of oils. While this vinaigrette would be tasty with white vinegar and oil, it will not have that decidedly Asian flare to it.
There are lots of ways to enjoy this slaw. You can use it for a fun Asian twist to a pulled pork sandwich. You could include it on a traditional Bahn Mi. It is also a great addition to a Ramen or rice bowl type dish. The last time I made it, I added it to an Asian chicken sandwich – crispy fried chicken, crunchy Asian slaw drizzled with a Thai peanut sauce on a baguette.
Now Let’s Get Cookin’!
Crunchy Asian Slaw
- 2 cups Carrots shredded
- 1 cup Daikon Radish matchsticks
- 1 Medium Red Onion thinly sliced
- 1 bunch Cilantro chopped
- ¼ cup Rice Wine Vinegar
- ¼ cup Toasted Sesame Oil
- ¼ cup Honey
- ¼ cup Lime Juice
- Combine vinegar, oil, honey, juice and cilantro in a small bowl. Set aside
- Combine remaining ingredients in a medium mixing bowl. Pour vinaigrette over the top and toss to evenly coat. Cover bowl and place in refrigerator for at least 30 minutes before serving. (You can make it the night before for a deeper flavor, it will also keep for up to 3 days in an airtight container).
Custom Instacart Link for this Recipe
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!