This light and tangy slaw combines a crisp mix of cabbage, daikon, carrots and radishes with a bright dressing of rice vinegar and spicy wasabi.
- 1/4 cup unseasoned rice vinegar
- 1 teaspoon low-sodium soy sauce
- 2 teaspoons wasabi paste
- 1 teaspoon honey
- 4 cups very thinly sliced cabbage preferably Napa
- 2 cups shredded peeled daikon radish (from about 10 ounces)
- 2 large carrots shredded
- 6 radishes trimmed and thinly sliced
In a large bowl, whisk together vinegar, soy sauce, wasabi and honey. Add cabbage, daikon, carrots and radishes, and toss to combine. Refrigerate at least 15 minutes and up to 1 day before serving to allow flavors to blend. Taste before serving and adjust flavors if necessary.
Per serving: about 1 cup, 50 calories (15 from fat), 1.5g total fat, 0g saturated fat, 0mg cholesterol, 80mg sodium, 8g carbohydrates (2g dietary fiber, 4g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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