Recipe information
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
Need to make a substitution?
Preparation
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.