Tahini-miso slaw w/ daikon
We got this addictive dressing recipe from the Smitten Kitchen cookbook. Really, miso and tahini are a great combination. Think something like the thick orange stuff you get on three pieces of iceberg lettuce in Japanese restaurants, only so much better. She uses sugar snap peas. I say the salad is all about the dressing, and anything green and crunchy has the right idea — a crisp and refreshing salad that balances a spicy main course.
1 small head Savoy cabbage, washed and dried
1 medium daikon, peeled (or use plain red radishes – just don’t peel)
1 large red onion, peeled
4 stalks celery, washed and dried
1 thumb fresh ginger, peeled and minced
1 clove garlic, peeled and minced
2T miso (any kind — we used dark red)
1/4 cup rice vinegar (or white wine)
2T dark sesame seed oil
2T light olive oil
Shred cabbage, daikon, celery and onion. By far, the easiest way is to use the shred setting on a food processor. Otherwise, do the best you can with a sharp knife or mandoline.
Whisk together all dressing ingredients. Taste, adjust to preference and toss with vegetables in a large bowl. Serve immediately.