Valeria Ray - The Kimchi Cookbook: Delicious Kimchi and Kimchi Based Recipes for You to Try

This sweet-but-not-too-sweet, crisp, salad-like slaw has just enough fabulous cabbage smell to keep it interestingdespite the fact that theres no cabbage in it. Its fast to put together, and its pretty color and mild flavor make it versatile enough for sandwiches, hot dogs, or tacos, or as a more traditional side dish with grilled seafood or fried fish.

Makes: 2 cups

Time: 1.5h

Ingredients:

• 12 ounces daikon radish
• 1 medium carrot
• 5 tsp sea salt
• 6 tbsp sugar
• 1 green onion, thinly sliced (green only)
• cup unseasoned rice vinegar

Instructions:

Peel the daikon and the carrot and discard their skins. Now keep that vegetable peeler in hand and use it to make long ribbons of radish and carrot, using as much of the vegetables as you can before they become nubs that are too small to handle. Collect the ribbons in a medium-sized mixing bowl.

Toss with the salt, using your hands to really work it in. Squeeze down the vegetables down into the bowl; youll notice that they will start to exude lots of liquid very quickly. Let sit for 10 minutes.

Drain the daikon and carrot in a colander and wash them. Squeeze lightly. and drain. Return veggies to the bowl, add the green onion, and mix well.

In a pan, over medium heat, heat the sugar and the vinegar, constantly stirring, just until the sugar dissolves, 1 to 2 minutes.

Pack the vegetables into a pint jar and pour the brine over the top to cover entirely. Close tightly and let rest for 1 hour, before eating.

Can be refrigerated for a month.