Daikon Asian Slaw Salad

I could eat this every day! But this is totally "my type of food" as my husband puts it so I won't be offended if you don't love it as much as I do. This slaw doesn't hide the bold flavor of the daikon so if you aren't a huge fan of them, you probably won't love this salad. If so, replace the daikon with more cabbage in the following recipe. 
If you do love daikon and are looking for more ways to eat it, try slicing it and adding it to your next veggie tray along with snap peas and broccoli with your favorite vegetable dip. 
 
Daikon Asian Slaw Salad

2 cups julienne cut daikon radish (1 large daikon)
1 small carrot, julienne cut
1 cup shredded cabbage
2 tablespoons minced sweet onion (optional)
1 tsp sea salt
1 tablespoon rice vinegar
1/2 tsp black pepper
3 tablespoons unsweetened white grape juice (or pineapple juice)
1/2 teaspoon sesame oil 

1 tsp sweet rice wine (mirin)
2 tablespoons plain yogurt
crushed peanuts (optional)


Place the daikon in a colander/mesh strainer over a bowl or the sink and sprinkle with salt. Mix well. Let sit for 30 minutes. Squeeze out excess water and then rinse well with cold water. Drain.
In a small jar, combine the rice vinegar, juice, pepper, oil, yogurt and rice wine. Seal jar and shake well.
Transfer the daikon to an airtight container along with the carrot, cabbage and onion (if using) and pour the rice vinegar mixture over. Shake or stir well to combine. Chill for 20 minutes before serving.
This can store for up to a few days in the fridge, if it lasts that long. If desired, serve topped with crushed peanuts.