DifficultyIntermediate

In May radishes and cilantro are one of the first things to pop up in my garden after sowing seeds in late March. This recipe was inspired by my early spring garden here in the Pacific Northwest. Most of the ingredients I used in this slaw are ingredients I try to always have on hand-fresh ginger root, garlic and rice vinegar. To convert this to keto, simply switch out to a non grain vinegar like apple cider or white wine vinegar. You can also switch out the carrot used in the recipe if you like and substitute liquid stevia for the maple syrup. This slaw makes a wonderful addition to any meal, or as a stand alone lunch as it is very filling. Daikon are in the radish family and are one of the healthiest vegetables, a powerful digestion booster and anti-cancer food. Radishes are very high in vitamin C as well and a very low carb vegetable. Health benefits aside, you're going to love this crunchy, bright and easy to make salad. I used my Breville food processor which has a julienne blade. However you can very easily just grate the daikon and carrot in this. I do recommend slicing the radishes into thin rounds however. Regardless of what vegetables you chose to add to this, the total amount of sliced/grated veg should equal about 6 cups.

Yields8 Servings
Prep Time30 minsTotal Time30 mins

 3 Large Daikon radishes, peeled
 1 Bunch Red/French Radishes, sliced thinly into rounds
 1 Large Carrot, peeled
 1 Green Onion(Scallion) thinly sliced
 1 Bunch of Cilantro, chopped
Creamy Ginger Dressing
 2 tsp Grated Fresh Ginger root( I use a Microplane grater)
 4 tbsp Rice Vinegar(plain, unseasoned)
 2 tsp Maple Syrup or Stevia(for KETO)
 2 Garlic Cloves, grated(I use a Microplane grater)
 2 pinches Chilli Flakes
 2 pinches Kelp Sea Salt
 Black Sesame seeds for sprinkling on finished slaw

1

Cut your Daikon and Carrot into Julienne cut(like thin matchsticks). You can use a food processor with Julienne attachment blade, a mandolin or by hand or you can just use a grater and grate the daikon and carrot. Place in a large bowl.

2

Add the red radish rounds and chopped green onions. Toss vegetables gently using a salad spoon or your hands. Add chopped cilantro and mix. The vegetable mix should equal about 6 cups.

Creamy Ginger Dressing
3

In a medium bowl mix the sour cream, and the rest of the dressing ingredients and whisk until smooth. Pour dressing over the vegetable ingredients and toss gently until dressing thoroughly covers your slaw.

4

Place slaw in a covered container n the refrigerator and enjoy for up to 3 days.

Ingredients

 3 Large Daikon radishes, peeled
 1 Bunch Red/French Radishes, sliced thinly into rounds
 1 Large Carrot, peeled
 1 Green Onion(Scallion) thinly sliced
 1 Bunch of Cilantro, chopped
Creamy Ginger Dressing
 2 tsp Grated Fresh Ginger root( I use a Microplane grater)
 4 tbsp Rice Vinegar(plain, unseasoned)
 2 tsp Maple Syrup or Stevia(for KETO)
 2 Garlic Cloves, grated(I use a Microplane grater)
 2 pinches Chilli Flakes
 2 pinches Kelp Sea Salt
 Black Sesame seeds for sprinkling on finished slaw

Directions

1

Cut your Daikon and Carrot into Julienne cut(like thin matchsticks). You can use a food processor with Julienne attachment blade, a mandolin or by hand or you can just use a grater and grate the daikon and carrot. Place in a large bowl.

2

Add the red radish rounds and chopped green onions. Toss vegetables gently using a salad spoon or your hands. Add chopped cilantro and mix. The vegetable mix should equal about 6 cups.

Creamy Ginger Dressing
3

In a medium bowl mix the sour cream, and the rest of the dressing ingredients and whisk until smooth. Pour dressing over the vegetable ingredients and toss gently until dressing thoroughly covers your slaw.

4

Place slaw in a covered container n the refrigerator and enjoy for up to 3 days.

Asian Slaw with Creamy Ginger Dressing