Shake up your typical summertime slaw. Forget about dairy-based dressing and ho-hum cabbage. Inspired by Diane Morgan’s recipe for daikon and apple slaw in Roots: The Definitive Compendium with more than 225 recipes, we went a step further, turning her creative picnic side dish into a spicy main event. To make daikon, apple and edamame slaw, first prepare the vinaigrette. Grind 1 tablespoon of toasted sesame seeds to a powder. In a small bowl, stir together the ground sesame, 3 tablespoons rice vinegar, 2 tablespoons soy sauce, 2 tablespoons sesame oil and 2 teaspoons of sambal oelek. Add 4 thinly sliced green onions (use the white and green parts). Set aside. To make the slaw, add to a large bowl: 1 large, peeled daikon radish cut into 2-inch matchsticks; 1 medium Red Delicious apple, quartered, cored and cut into thin strips; and 1 cup of edamame. Pour the vinaigrette over the slaw. Toss and serve.
Pick up sambal oelek at Jay International Food Co., 3172 S. Grand Blvd., St. Louis, 314.772.9393.
This article appears in August 2013.