Radish and Pea Slaw 8.000

Jennifer Chase for The Washington Post

Jun 2, 2017

Welcome at any summer picnic or potluck, this slaw gets its peppery spirit from three types of radish and a chile-laced sesame ginger dressing. And it just gets better as it sits.

Use a mandoline or a food processor fitted with a grating disk to make quick work of the radishes and carrots. The peas should be slivered by hand.

Make Ahead: The vegetables may be shredded up to 1 day in advance, individually stored and refrigerated; add the cilantro and Thai basil to the salad just before you add the dressing. You may have some dressing left over.


Servings:
8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes 4 cups

Ingredients
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup fresh lime juice (from about 3 limes)
  • 1/4 cup grapeseed oil
  • 2 tablespoons plain rice vinegar
  • 2 tablespoons light brown sugar
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon peeled, freshly grated ginger root
  • 1/2 seeded Fresno or jalapeño chile pepper, minced (1 tablespoon)
  • 1 teaspoon kosher salt, or more as needed
  • 1/2 teaspoon freshly ground black pepper, or more as needed
  • 1 medium watermelon radish, peeled and grated (about 1 cup; see headnote)
  • 1/2 small daikon radish (4 ounces), peeled and grated (about 1 cup)
  • About 5 medium red radishes, trimmed and grated (about 1 cup)
  • 2 medium carrots, scrubbed well and grated (about 1 cup)
  • 1 pint snap peas, stringed and slivered (about 1 cup)
  • 1/4 cup packed, finely chopped cilantro leaves
  • 2 tablespoons finely chopped Thai basil

Directions

Combine the soy sauce, lime juice, grapeseed oil, vinegar, brown sugar, sesame oil, ginger, chile pepper, salt and pepper in a small jar with a tight-fitting lid. Seal and shake vigorously. The yield is about 1 cup.

Combine the watermelon, daikon and red radishes, the carrots, peas, cilantro and Thai basil in a serving bowl. Use your clean hands to mix everything together gently and thoroughly.

Shake the dressing again; open and add about two-thirds of it to the slaw, mixing until well incorporated. Wait 10 minutes, then taste and add more of the remaining dressing, as needed, or salt and pepper.

The slaw will be delicious for 4 hours, after which it is still delicious but will appear more wilted, and the red from the radishes will bleed.

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Recipe Source

From Bring It! columnist Cathy Barrow.

Tested by Cathy Barrow.

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