Daikon Slaw

3 1/2 lbs. daikon radish, about 1 large

1 red onion, sliced lengthwise into 1/8 -inch strips

2 lbs cut snow peas, cut crosswise into 1-inch pieces

1/4 c. plus 2 T. sesame oil, or to taste

1/2 c. plus 2 T. rice vinegar, or to taste

2 t. sugar, or to taste

2 t. salt, or to taste

2 T. black sesame seeds

1. Trim and peel the daikon radish, then cut it crosswise into 3-inch pieces. Julienne the pieces, then place the julienned strips into a large bowl, and toss in the onion and snow peas.

2. In a medium bowl, whisk together the sesame oil, rice vinegar, sugar and salt. Pour half of the dressing over the slaw and toss to coat. Add more dressing as needed, a couple of tablespoons at a time, until the slaw is lightly coated and flavorful; you may not need all of the dressing. This makes about 8 cups slaw.

3. Cover and refrigerate the slaw for at least 1 hour for the flavors to develop. Before serving, toss with the black sesame seeds. The slaw will keep for 1 day, refrigerated.

Yield:8-10

from LA Times