Description
Need a slaw for your next gathering but don't like mayonnaise? This fresh and crispy summer slaw is for all the non-mayonnaise lovers out there!
Ingredients
Units
Scale
- 3 cups shredded cabbage (about 1/4 head of cabbage)
- 1 cup julienne carrots (1 or 2 larger carrots, approx.)
- 1 cup julienne daikon (1 large or two small daikon)
- 3 tablespoons fresh lime juice (1-2 limes)
- 1/4 cup fresh chopped basil and cilantro (use one or both)
- 1/4 cup chopped scallions or chives
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1/2 cup unsalted peanuts
NOTE: You will need a julienne peeler for this recipe.
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Instructions
- Cut the cabbage head in half, then into quarters. You will need about one quarter of the head to make three cups. I used my knife to cut out the “heart” because that’s my preference. Then slice the cabbage as thin as you can – about ¼” in thickness. Add cabbage to a large mixing bowl.
- Peel the daikon and run the julienne peeler down the daikon to produce the shredded sticks. Add to the bowl.
- Peel the carrot and run the julienne peeler down the carrot to produce the shredded sticks. I used slightly more than a cup of the carrots… because I love carrots. Add to the bowl. J
- Cut a couple of limes in half and use a hand held juicer to squeeze the juice out. If you don’t have a juicer just use your hands… I like the hand juicer because it really gets the juice out.
- Chop the cilantro and basil. If you don’t like cilantro just use all basil. I usually chop more than I need so I have extra to garnish the dish and serve on the side in case people want more. Add to the bowl.
- Chop the scallions and add to bowl. This another one where I chop a little extra in case anyone wants to add a little more. Add to the bowl.
- Add the olive oil, salt and lime juice to the bowl and toss everything to coat and combine everything. Then add a couple of shakes of unsalted peanuts and toss one final time. As you are tossing, you will already notice the moisture coming out of the cabbage and the slaw will shrink a bit.
- You can serve this immediately, or wait until the next day. Needs to be refrigerated. I loved it both ways. But you do want to make sure you eat within a couple of days of making. Before serving make sure you toss the slaw.
