Quick and easy raw kale and daikon slaw

Daikon Radish

Daikon Radish

I love the crisp flavor of the daikon, but if you prefer a more mild or less bitter flavor, you can soak your daikon in water used to rinse rice to mellow the flavor a bit. If raw greens are too much for you, a light blanching will mellow and soften them as well.


-1 bunch of dark leafy greens like kale or collards

-2 or 3 medium carrots

-1 medium daikon

-rice, champagne, or white wine vinegar

-toasted sesame oil (or olive if you don’t like the flavor)

-1 tbsp sugar

-salt and pepper to taste

-pinch of powdered ginger or 1 tsp freshly ground

-sesame or poppy seeds (optional)

Wash and devein the collards or kale leaves, flat varieties work best. Roll the leaves into a tight bunch and very thinly slice. Grate the daikon and carrot with a cheese grater (I used the largest holes for my carrots and the second largest for my daikon). Mix with the greens in a medium bowl. Mix the vinegar, olive oil, sugar, salt and pepper, and ginger. Sprinkle liberally with sesame or poppy seeds and let sit for 1 hour in the fridge.

Serves 4-6.