Napa Cabbage, Daikon Radish, and Apple Slaw

Radishes come in many shapes and sizes and are now making a fall appearance in Crabtree CSA boxes and market booths. Our Daikon radishes are growing pretty large. To celebrate this year’s crop of Japanese root veggies as well as prevent food waste, we invite you to consider consuming the entire plant, not just the delightfully crunchy root. This week we’re sharing two recipes, one for the Daikon tops and one for the bottoms (roots). Daikon radish roots have an earthy bite that mellow when heated. Their greens, while sometimes overlooked and tossed aside, are highly nutritious and mouthwatering when made into furikake, a Japanese rice seasoning, then added to steamed rice, miso soup, or stir fry. 

Recipe adapted from: https://blackberrybabe.com/2016/05/23/cabbage-radish-apple-cole-slaw/  

Serves: 6
Prep Time: 15 mins
Cook Time: Chill for 30 mins
Ready In: 45 mins
  • Dressing: 2 TBSP honey or maple syrup
  • Dressing: 3 TBSP apple cider vinegar
  • Dressing: 1 TBSP water
  • Dressing: 1.5 TBSP canola or vegetable oil
  • Dressing: 1/8 tsp celery seed
  • Dressing: A pinch of powdered mustard
  • Dressing: A pinch of kosher salt and ground pepper, more to taste
  • Slaw: 4 c shredded Napa cabbage (one small head)
  • Slaw: 1 c Granny Smith or Honeycrisp apple, cut into matchstick pieces (about 1 medium apple)
  • Slaw: 3/4 c Daikon radish root, cut into matchstick pieces
  • Slaw: 2 TBSP white or yellow onion, minced
  1. Whisk dressing ingredients in a small bowl or shake in a jar. Set aside.
  2. Combine vegetables and apple in a large mixing bowl, toss well to mix.
  3. Drizzle dressing on slaw and mix well. Adjust salt and pepper to taste.
  4. Refrigerate for at least 30 minutes to let flavors meld and cool.
  5. Serve chilled.