Cabbage and Daikon coleslaw

Total Time
30mins
Prep 30 mins
Cook 0 mins

This is adapted from a recipe by Sheila Lukins that I found in the Sunday newspaper supplement, "Parade". It isn't often that all of the recipes in an article are good, but this goes great with the Deviled Chicken Wings or Red Hot Ribs, which have also been submitted.

Ingredients Nutrition

Directions

  1. Combine veggies in a medium bowl, and toss to combine.
  2. Whisk together all dressing ingredients, except olive oil, and then slowly whisk in olive oil.
  3. Pour over veggies, and toss to combine.
  4. Allow to set at room temperature for about 20 minutes for flavor to develop, taste, and adjust seasonings.
  5. Cover, and refrigerate until ready to serve.
  6. Best if served within a couple of hours, but still tasty, even though it's a little limp, for several days.

Reviews

(2)
Most Helpful

This was excellent. Added shredded carrots to the veges and thought the sweetness offset the sour/heat of the radish nicely. The colors are beautiful, and the dressing is a real winner. This will return to our table regularly. Thanks!

dianegrapegrower December 14, 2008

I thought this was a good, non-fussy and more healthful coleslaw, thank you for posting! I used purple cabbage and napa cabbage and omitted the bell peppers and cilantro, but did the dressing as posted. Very good!

Mad-catter October 14, 2008

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