Feeling better today. Used up that nice, spicy daikon as well as a handful of carrots and the broccoli to make a great Asian-inspired slaw that had some decent heat to it. Paired really nicely with caramelized soy pork tenderloin and basmati rice.
Daikon, Carrot and Broccoli Slaw (from Bon Appetit)
8 oz. daikon (about 1/2 large), cut into 1-inch pieces (I just used the whole thing)
6 oz carrots
6 oz broccoli stems (I used the florets, too)
1 cup chopped green onions (I used more like 1/3 cup — I hate too much raw onion)
1/3 cup seasoned rice vinegar
2-1/2 tbsp minced, peeled fresh ginger
1-1/2 tbsp sesame oil
1-1/2 tsp chili-garlic sauce
Fit processor with large-hole grating disk. Working with a few pieces at a time, push daikon, carrots, and broccoli stems through feed tube until all vegetables are grated. Transfer vegetables to medium bowl. Add green onions. Whisk vinegar, ginger, oil, and chili-garlic sauce in small bowl to blend; pour over vegetables and toss to coat. Season with salt and serve.
– Dinah Murdoch lives, eats and writes in Kitchener.