If you need a make-ahead side dish, look no further. Daikon holds up well when refrigerated; this slaw tastes fresh even after 4 or 5 days.
Prep Time: 5 minutes
Marinating Time: 1 hour
Makes 2 servings
One 4-in (10-cm) length daikon radish, peeled
2 large carrots
2 teaspoons finely grated fresh ginger
4 tablespoons Sushi Rice Dressing (page 20)
Shred the daikon radish and carrot. Toss together with the grated ginger. Add the Sushi Rice Dressing and stir well.
Chill for at least 1 hour before serving. Serve cold.
Add ½ cup (85 g) pomegranate seeds (arils) and ½ teaspoon finely chopped fresh jalapeño pepper to the shredded daikon and carrot. Toss with the fresh ginger and Sushi Rice Dressing. Chill for at least 1 hour before serving. Serve cold.