This would be great with take-out sushi.
Recipe information
Total Time
25 minutes
Yield
Makes 4 to 6 servings
Ingredients
8 ounces daikon (Japanese white radish),* peeled, cut into 1-inch pieces (about 1/2 large)
6 ounces peeled baby carrots
6 ounces broccoli stems, cut into 1-inch pieces
1 cup chopped green onions
1/3 cup seasoned rice vinegar
2 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons Asian sesame oil
1 1/2 teaspoons chili-garlic sauce*
Preparation
Step 1
Fit processor with large-hole grating disk. Working with a few pieces at a time, push daikon, carrots, and broccoli stems through feed tube until all vegetables are grated. Transfer vegetables to medium bowl. Add green onions. Whisk vinegar, ginger, oil, and chili-garlic sauce in small bowl to blend; pour over vegetables and toss to coat. Season with salt and serve.
Step 2
* Available at most supermarkets and at Asian markets.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 75.79; % Calories from Fat 52.2; Fat (g) 4.56; Saturated Fat (g) 0.5; Cholesterol (mg) 0; Carbohydrates (g) 7.63; Dietary Fiber (g) 2.58; Total Sugars (g) 2.71; Net Carbs (g) 5.42; Protein (g) 2.17
#### Nutritional analysis provided by Bon Appétit
