Carrot and Daikon Radish Slaw


I can't believe it has been a week since I posted. I am sorry about the sporadic nature of my writing.  Despite not working, the time surely goes quickly.  It seems the more you have to do, the more you get done, and I am finding the converse is true too….with not much to do, I get not much done.  Oh well.  I have gotten a few things accomplished.  I finished my hours for my externship!  Yay!  Once I get my paperwork turned in, I will be a full culinary school graduate!  That certainly feels good.  
I am also working on the move to Winston-Salem. I put an offer on a house but it was not accepted.  Long story, but although my offer was good and based on the current market, the owners wanted too much for the house and then used my offer to leaverage an offer from someone else.  Although it was a great house, it was not my house. :)  I also had reservations as it was on a busy street, and the owners have been trying to sell it for 3 years with no offers!  I suspect it would be hard for me to resell and that would not be good.  My realtor is great, and just keeps plugging along with me. I think we have looked at 30 houses.  I have owned 4 houses and I have never had this much trouble.  Hmm.

 Right now I am considering a fixer-upper.  I guess I watch too much HGTV.  Have you watched this show?  I love it.  I wish they would come fix a house for me! I found a nice little bungalow that I call Grandmama's house.  It is in good shape, but needs some work to make it what I would like. I have about decided I will be happier starting from scratch like they do in this show, then trying to find something already remodeled to my liking.  The already remodeled houses are priced so that my budget is limited, yet I don't like the kitchens, baths, carpet, tile……Anyway,"remodel an old house" has been on my bucket list forever, so maybe now is the time to get it done. I have two houses that are great contenders. One in the country, one in town.  So much to think about!  I am also still figuring out work. I had a good meeting with a physician in Winston-Salem that I have worked with in the past.  There may be an opportunity for me to work with him which I think I would really like.  I miss working in cancer care, and after almost a year off work, I am ready to give it a go again. If I get a regular job (yay for pay and benefits!) I will try to cook on the side, either in culinary instruction, retreats, dinner parties, maybe to sell at the Farmer's Market.  If the job doesn't work out, I will try to find full time personal chef work as soon as I can get moved.  I can't find clients until I live there.  Kind of a conundrum. Stay tuned! 

Carrot and Daikon Slaw

Carrot and Daikon Slaw

In between looking at houses, I have been cooking.  This salad is a nice slaw I made for dinner one night.  I made some vegetarian potstickers and we had this on the side.  My daikon radish was so mild it was almost like jicama. I think it would be better with a stronger radish.  You can also use any kind of cabbage.  I had Savoy which I really like, but the original recipe from Terry Walters called for Napa. This salad is crunchy, light and just right for hot weather.  It is easy except for all the cutting. I suspect you could grate the carrots, or use a food processor to cut them.  I like to chop so I stood for 15 minutes and cut them by hand.  Whatever the case, this is well worth making! 

Carrot and Daikon Slaw

by Catherine Craig

Prep Time: 15 minutes

Cook Time: none

Keywords: raw salad side gluten-free vegan vegetarian carrots cabbage daikon radish

Ingredients (4 servings)

    For the salad
    • 2 cups julienned daikon
    • 2 cups julienned carrots
    • 2 cups thinly sliced Napa or Savoy cabbage
    • 1 jalapeno, seeded and finely diced
    • 1/2 cup chopped cilantro
    • 3/4 dry roasted peanuts
    For the dressing
    • 1 Tbsp apple cider vinegar
    • 1 Tbsp sesame oil (toasted if you like that flavor)
    • 1 Tbsp olive oil
    • 2 tsp brown rice syrup
    • 1 tsp ume plum vinegar
    • 1 tsp lime juice
    • pinch of sea salt


    Toss all the salad ingredients except peanuts together in a big bowl. In a small bowl, whisk together the dressing ingredients. Drizzle the dressing over the slaw and toss well to combine. Mix in the peanuts. Serve.

    Note: If you think you will have leftovers, don't mix in the peanuts, simply add them as a garnish. The slaw keeps well for a day or so but the peanuts get soggy so don't add them unless you will eat it all!

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