Cabbage and Daikon coleslaw

photo by dianegrapegrower
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1⁄2 head green cabbage, split lengthwise,and shredded crosswise
- 1 medium daikon radish, peeled,cut crosswise in 1 1/2 inch pieces,pieces finely julienned lengthwise
- 1 green bell pepper, seeded and finely julienned
- 1 red bell pepper, seeded and finely julienned
- 3 -4 green onions, sliced lengthwise and julienne pieces cut in 1 1/2 inch long
- 1⁄2 cup chopped fresh cilantro leaves
-
Lemon Vinaigrette
- 1⁄2 cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 teaspoon sugar
- 1 teaspoon kosher salt, to taste
- 1⁄2 teaspoon fresh ground black pepper, to taste
- 1⁄2 teaspoon garlic granules
- 1⁄4 cup extra virgin olive oil
directions
- Combine veggies in a medium bowl, and toss to combine.
- Whisk together all dressing ingredients, except olive oil, and then slowly whisk in olive oil.
- Pour over veggies, and toss to combine.
- Allow to set at room temperature for about 20 minutes for flavor to develop, taste, and adjust seasonings.
- Cover, and refrigerate until ready to serve.
- Best if served within a couple of hours, but still tasty, even though it's a little limp, for several days.
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Reviews
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!