Asian Slaw with Pickled Daikon

Sweet, tangy, and a little spicy.  This makes a great summer side dish.

What's in it:
1 1/2 lbs daikon radish, peeled
1/4 cup salt
1 cup sugar
1 cup distilled white vinegar
2 tbsp toasted sesame oil
4 thai or serrano chiles, cut into wide slices
1 1/2 qts thinly sliced napa cabbage
2 cups thinly sliced red cabbage
3 green onions, chopped
3 tbsp toasted sesame seeds


How to make it:
1.  Cut daikon lengthwise into 1/2" slices, then stack and cut into 1/2" cubes.  Toss with salt in a medium bowl.  Let stand about 2 hours, stirring occasionally, to draw out moisture.  Rinse daikon well and drain.  In bowl, stir sugar with vinegar until dissolved, then stir in daikon, oil, and chiles.  Chill, covered, at least 4 hours and as long as 1 week.
2.  Drain daikon, reserving pickling liquid, and discard chiles.  In a large bowl, toss together napa cabbage, red cabbage, onions, sesame seeds, and daikon.  Add 1/2 cup pickling liquid (or more if you like) and toss to coat.


Makes: 3 quarts
Serves: 8
Prep time: 15 minutes, plus 6 hours to pickle
Source:  Sunset Magazine, July 2012 issue, pg 86