WHY THIS RECIPE WORKS:
Raw radishes have a peppery, mustard-like flavor and crisp texture that makes them ideal for slaw-type salads. But use too many and the resulting sulfurous flavor can be a little overwhelming. Here we wanted to highlight radishes by tempering that pepperiness in a nontraditional slaw. We initially started with a mix of globe radishes, carrots, and Asian pear. Pretreating the carrots with salt and sugar softened them slightly and drew out excess moisture, and this added sugar provided enough sweetness to balance the pungent radishes. But tasters thought that the pear provided a little too much sweetness, so we substituted daikon radish for the pear. Its milder flavor and crisper texturegave the salad lift and a more tempered sweetness. A bright Dijon-based sesame vinaigrette brought plenty of bold flavor, and a handful of scallions contributed welcome savory hits of allium to the slaw.
INGREDIENTS:
- 1 pound carrots, peeled and grated
- 1/4 cup sugar
- Salt and pepper
- 1/2 cup vegetable oil
- 3 tablespoons rice vinegar, plus extra for seasoning
- 2 tablespoons Dijon mustard
- 1 tablespoon toasted sesame oil
- 1 pound radishes, trimmed, halved, and sliced thin
- 4 ounces daikon radish, peeled and cut into matchsticks
- 10 scallions, green parts only, sliced thin on bias
INSTRUCTIONS:
- Prepare the Carrots: Toss carrots with sugar and 1 teaspoon salt in colander set over large bowl and let sit until partially wilted and reduced in volume by one-third, about 15 minutes. Press, but do not squeeze, to drain, then blot dry with paper towels.
- Make the Dressing: Whisk oil, vinegar, mustard, sesame oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in separate large bowl until combined.
- Combine the Salad: Add carrots, radishes, daikon radish, and scallions to the dressing and toss to combine.
- Season and Serve: Season with salt, pepper, and extra vinegar to taste. Serve immediately
