1 Tbs. Canola Oil 2 Tbs. Sesame Oil 1/2 teaspoon Crushed Red Chili Flakes 1/4 teaspoon Salt 4 teaspoons Brown Rice Vinegar
Scrub carrots and daikon.
Peel daikon skin off with a vegetable peeler.
No need to peel carrots.
Cut carrot into about 2 or 3 inch pieces.
Carrot needs to fit into the tube of food processor grating attachment.
If you don't have a food processor you can simply use a box hand grater.
Place carrots into the tube horizontality.
Run the machine until all carrots are grated.
Place grated carrots into a mixing bowl.
Slice daikon in half lengthwise allowing it to fit into the tube.
Grate the daikon and place into bowl.
Carrot-daikon bowl.
Place a small pan onto the stove.
Add both oils and the crushed pepper.
Heat the pan until the pepper begins to sizzle.
Remove the pan from the heat a let sit for about 10 seconds.
Pour oil over the carrot-daikon in the bowl.
Add salt and vinegar to the bowl.
Toss well and serve.
Can also place into the fridge for an hour or two.
New Taste Thinking:
A good cole slaw is often just the thing to round out a meal. The problem with many slaws is that they are smothered in mayonnaise and full of sugar. In reality all that you are craving is something crunchy and juicy to accompany a certain dish. This spicy carrot slaw is exactly that sort of garnish. The flavors are subtle yet the heat from the chili and the sweetness from the carrot work perfectly together.
Other versions of this recipe may call for Vietnamese fish sauce, chili paste and peanuts. You can play around with this recipe as it is simple and easily adaptable to your personal tastes.
