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Asian pickle slaw

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    I loved this salad. It was exactly what I had been craving. The recipe is a fantastic starting point to customize for your own taste. Since I didn't use the brown sugar, there was no reason to heat the dressing. Just blend, adding a dash more of this or that until it's lip-smacking good.
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    Quick-pickled Asian Slaw

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    Asian Pickled Vegetable Slaw – BIG EATS tiny kitchen

    Read my disclaimer here. This Asian Slaw Recipe has it all! Fiery pops of color and an unreal crunch covered in a bright, punchy Asian dressing. Ready in 15 minutes from start to finish! I absolutely love taking a short break from work and indulging in a classic tuna salad sandwich and an ice-cold glass of Japanese barley tea. Taking 30 minutes of me time for lunch allows me to power up — and reset my intentions for the afternoon to come. And it was during one of these restorative lunch breaks that I started fooling around with this crunchy, tart, savory and sweet Asian slaw recipe.
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    Japanese-Style Quick-Pickled Slaw

    To create this refreshing salad, we started with an easy recipe for pickled daikon from chef Alexander Ong of Betelnut restaurant in San Francisco. Toss with salt in a medium bowl. Let stand about 2 hours, stirring occasionally, to draw out moisture. Rinse daikon well and drain. In bowl, stir sugar with vinegar until dissolved, then stir in daikon, oil, and chiles.
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    This light, healthy slaw recipe is mildly acidic and full of flavor. The veggies will soften slightly but retain their crunch that will add texture to any meal. This bright slaw is the ideal summer side to pair with kebabs, pulled pork, fried catfish, or any classic warm-weather main dishes.
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