Laura’s Rad Slaw, aka “Cull-slaw”
Amy’s sister, Laura, discovered cull-slaw in 2012 when trying to figure out how to use the culls from the farm, also known as “lefties” (leftovers) and “uggos” (cosmetically challenged produce). The sweetness of the carrots and peppers balances the radish, and this dish does not come out with the radish spice. Feel free to substitute other veggies. They key is to put in some different colors and textures. You could also add scallions or cilantro for a nice touch! The quantities are just suggestions – you can add more or less of any of them.
1 daikon radish, grated
3 carrots, grated
Sweet red peppers, sliced finely
4-5 leaves of kale, sliced finely
Green onions, sliced finely
4 tbsp Seasoned Rice Wine Vinegar (or lime juice, apple cider vinegar, etc)
Salt and pepper to taste
1 tbsp olive oil
Combine ingredients in a bowl. Chill for one hour to let flavors blend. Optional, garnish with black sesame seeds.
If you want to try some other ways to eat that radish, here are some ideas:
Diced and added to soups, goes great with Miso
Roasted with carrots
Add crunch to stirfry, raw or cooked (cooking eliminates the spicy flavor)
Grated and added to slaws, as featured in Rad Slaw in a previous newsletter