I’ll admit it: I am already greedily longing for spring and summer, despite the blissfully mild central Ohio winter we have had.
Forgive me. I grew up in Texas. And I’m almost certain tomatoes are already in season. OK, that’s being dramatic.
But this daikon slaw somehow reminds me of summer. And grilling outdoors. And warm weather. And love.
It’s simple to pull together from what has kept well during the still – quite seriously – dark days of winter. Its Asian flavors make it interesting for topping a hot dog or snuggling up to a nice piece of pan-roasted fish. It’s as fancy or homey as you want it to be. Flexibility with flair.
And that tastes great any season of the year.
Pickled Daikon Radish Slaw
1 very large daikon radish, peeled and shredded
1 carrot, peeled and shredded
1 c very small cauliflower florets
2 green onions, finely sliced
1/4 c white vinegar
2 T mirin
1 T salt
1 T sugar
1/2 t Szechuan peppercorns, crushed
Handful fresh cilantro (coriander) leaves
In a medium bowl combine radish, carrot, cauliflower and green onion. In a small sauce pan, combine vinegar, mirin, salt, sugar and peppercorns. Bring to a boil and remove from the heat. Pour pickling liquid over the vegetables. Toss lightly to combine. Allow to marinate for a couple of hours. Just before serving, add in the handful of coriander leaves and serve — over fish, chicken or on tacos or hot dogs. I think the possibilities are almost limitless.
Playlist included Just Like Honey, a compilation of eleven bands covering this one, fabulous song.
Persephone's Kitchen 
Nice combination – slaws of veggie goodness always remind me of summer too – but stay away from the tomatoes until the local ones are ripe.
For Japanese New Year’s, namasu, or
Pickled julienned daikon and carrots (red and white is considered very auspicious) is served. My father was in charge of making this – julienned daikon and carrots in a simple “vinaigrette” of rice vinegar, little salt, mirin and sugar.
Your slaw brought me back to New Year’s at home with the parents… Thanks!
Thank you! I love that I’m getting it kind of right. And have a new day to serve this!
I’m fairly certain there are so many variations of this dish throughout Asia, or countries that use daikon in their cuisine. I am going to try the scallions – and maybe some slivers of ginger. My daughters’ pickled turnips can surely use a switch to daikon!