This beautiful salad is full of delicate Asian flavors. Daikon radish and sprouts are refreshing and mild, a cool foil to the rich crabmeat. Serve as a starter to accompany grilled fish or meat or as a light main course.
Daikon Radish Slaw with Crab and Black Sesame Seeds
1 daikon radish, about 2 lb. (1 kg), peeled and trimmed
2 Tbs. rice vinegar
1 tsp. toasted sesame oil
1⁄2 lb. (250 g) cooked crabmeat, picked over for shell fragments
2 tsp. black sesame seeds
1⁄2 cup (1⁄2 oz./15 g) radish sprouts
Using a mandoline, slice the radish into threads using the finest teeth. Alternatively, cut the radish into 3-inch (7.5-cm) pieces and julienne the pieces.
In a bowl, whisk together the vinegar and oil. Add the radish pieces and turn to coat well. Add the
crabmeat and turn again. Divide the slaw among bowls or plates, sprinkle with the sesame seeds, garnish with the radish sprouts and serve. Serves 4.
Find more vibrant and versatile salads for every season in our cookbook
Salad of the Day, by Georgeanne Brennan.
