Asian Slaw with Kohlrabi, Daikon, and Hakurei Turnips

from Eggs on Sunday

There are two ways to prep the vegetables for this slaw: with the shredding blade on your food processor, or just by slicing them into julienne with your knife. The shredding blade on the food processor cuts them quite thinly, so the slaw will soften more quickly over time — therefore, if you’re going that prep route, it’s best to serve it the same day you make it. Julienne matchsticks will likely hold up for a bit longer.

You could add a handful of chopped cilantro to the slaw; it would make a great addition.

1 daikon radish
2 carrots, peeled
1 kohlrabi, peeled
1/2 large cucumber, sliced vertically in half and seeds scraped out with a spoon
2 medium hakurei (salad) turnips
4 large or 6 small scallions
4 tablespoons rice vinegar, divided
1 tablespoon sugar
1/2 teaspoon kosher salt
1 1/2 tablespoons canola oil
1 teaspoon toasted sesame oil

Shred or julienne the vegetables. Toss them in a bowl with 3 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon kosher salt. Let stand for 15 minutes to soften the vegetables, then drain the excess liquid that accumulates at the bottom of the bowl.  Add the canola oil, sesame oil, and a splash of additonal rice vinegar (I added another tablespoon) until it’s the level of acidity you like. Serve immediately, or store in the fridge until ready to serve.

Makes about 6 servings.