Best 5 Daikon Carrot And Broccoli Slaw Recipes

Are you looking for a refreshing and nutritious side dish to add to your next meal? Look no further than daikon carrot and broccoli slaw! This crunchy and colorful slaw is packed with flavor and nutrients. It's made with a variety of vegetables, including daikon radish, carrots, broccoli, red cabbage, and green onions. The vegetables are tossed in a light and tangy dressing that complements the flavors of the vegetables perfectly. Daikon carrot and broccoli slaw is a great way to add a healthy dose of vegetables to your diet. It's also a versatile dish that can be served as a side dish, a main course, or even as a healthy snack.

Check out the recipes below so you can choose the best recipe for yourself!

DAIKON-CARROT SALAD

Daikon-Carrot Salad image

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds daikon, peeled
Kosher salt
1 pound carrots
1 tablespoon grated peeled ginger
3 tablespoons unseasoned rice vinegar
2 teaspoons fresh lime juice
1/4 cup vegetable oil
1 teaspoon toasted sesame oil
1 3/4 teaspoons black sesame seeds

Steps:

Shave the daikon into ribbons with a vegetable peeler. Toss with 1/4 teaspoon salt in a colander; let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile, shave the carrots into ribbons with the peeler.
Make the dressing: Whisk the ginger, vinegar, lime juice and 1/2 teaspoon salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended.
Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1 tablespoon seeds to the dressing.
Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.

Nutrition Facts : Calories 185 calorie, Fat 15 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 163 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 5 grams, Sugar 4 grams

PICKLED DAIKON RADISH AND CARROT

Pickled Daikon Radish and Carrot image

I love the pickled daikon radish and carrot that come alongside Vietnamese rice noodle salads, and realized that it's so easy to make at home! These are not only great in rice noodle salads but also in rice paper rolls.

Provided by moosie

Categories Side Dish Vegetables Carrots

Time 5h20m

Yield 4

Number Of Ingredients 6

Ingredients

½ cup distilled white vinegar
¼ cup white sugar
1 small carrot, peeled and cut into matchsticks
1 daikon radish, peeled and cut into matchsticks
2 tablespoons chopped fresh cilantro
1 Thai chile pepper, seeded and chopped

Steps:

Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.

Nutrition Facts : Calories 69.6 calories, Carbohydrate 17.2 g, Fat 0.1 g, Fiber 1.7 g, Protein 0.7 g, Sodium 27 mg, Sugar 15.2 g

DAIKON, CARROT, AND BROCCOLI SLAW

Daikon, Carrot, and Broccoli Slaw image

Provided by Bon Appétit Test Kitchen

Categories Salad Ginger Onion Side Vegetarian Quick & Easy Broccoli Carrot Radish Fall Winter Healthy Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 8

Ingredients

8 ounces daikon (Japanese white radish),* peeled, cut into 1-inch pieces (about 1/2 large)
6 ounces peeled baby carrots
6 ounces broccoli stems, cut into 1-inch pieces
1 cup chopped green onions
1/3 cup seasoned rice vinegar
2 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons Asian sesame oil
1 1/2 teaspoons chili-garlic sauce*

Steps:

Fit processor with large-hole grating disk. Working with a few pieces at a time, push daikon, carrots, and broccoli stems through feed tube until all vegetables are grated. Transfer vegetables to medium bowl. Add green onions. Whisk vinegar, ginger, oil, and chili-garlic sauce in small bowl to blend; pour over vegetables and toss to coat. Season with salt and serve.
* Available at most supermarkets and at Asian markets.

CABBAGE AND DAIKON COLESLAW

Cabbage and Daikon coleslaw image

This is adapted from a recipe by Sheila Lukins that I found in the Sunday newspaper supplement, "Parade". It isn't often that all of the recipes in an article are good, but this goes great with the Deviled Chicken Wings or Red Hot Ribs, which have also been submitted.

Provided by Toby Jermain

Categories Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 head green cabbage, split lengthwise,and shredded crosswise
1 medium daikon radish, peeled,cut crosswise in 1 1/2 inch pieces,pieces finely julienned lengthwise
1 green bell pepper, seeded and finely julienned
1 red bell pepper, seeded and finely julienned
3 -4 green onions, sliced lengthwise and julienne pieces cut in 1 1/2 inch long
1/2 cup chopped fresh cilantro leaves
1/2 cup fresh lemon juice
2 tablespoons Dijon mustard
1 teaspoon sugar
1 teaspoon kosher salt, to taste
1/2 teaspoon fresh ground black pepper, to taste
1/2 teaspoon garlic granules
1/4 cup extra virgin olive oil

Steps:

Combine veggies in a medium bowl, and toss to combine.
Whisk together all dressing ingredients, except olive oil, and then slowly whisk in olive oil.
Pour over veggies, and toss to combine.
Allow to set at room temperature for about 20 minutes for flavor to develop, taste, and adjust seasonings.
Cover, and refrigerate until ready to serve.
Best if served within a couple of hours, but still tasty, even though it's a little limp, for several days.

Nutrition Facts : Calories 198, Fat 14.1, SaturatedFat 2, Sodium 563.2, Carbohydrate 18.6, Fiber 5.9, Sugar 10.5, Protein 3.4

DIAKON RADISH & CARROT SALAD

Diakon Radish & Carrot Salad image

Banchan are veggie sides served with Korean food. Seasoned Mung Beans, Kimchi, and Diakon Radish & Carrot salad are just a few. Serve this with my Korean Beef Bulgogi. This salad is a yummy sweet and sour crunchy addition to the Bulgogi. It is a must have for me. Cook time is standing time.

Provided by Chele B

Categories Asian

Time 30m

Yield 6 , 4-6 serving(s)

Number Of Ingredients 5

Ingredients

3 1/3 cups daikon radishes, peeled and sliced into match sticks
1/3 cup carrot, shredded (the presliced matchsticks in the produce section are perfect)
3 tablespoons granulated sugar
1/4 cup white vinegar (or rice vinegar )
1 1/2 teaspoons salt

Steps:

Toss radish, carrot & salt together in large bowl.
Let stand for 10 minutes
Squeeze dry.
Combine vinegar & sugar in small Celsius
Stir until sugar is dissolved.
Pour over radish mixture.
Toss until well coated.
Refrigerate up to a week.

Tips:

Use a sharp knife or mandoline to thinly slice the daikon, carrot, and broccoli for a more uniform and aesthetically pleasing slaw.
If you want a spicier slaw, add a pinch of red pepper flakes or a drizzle of Sriracha sauce.
For a sweeter slaw, add a tablespoon of honey or maple syrup to the dressing.
If you don't have rice vinegar on hand, you can substitute white vinegar or apple cider vinegar.
To save time, use pre-shredded broccoli slaw mix from the grocery store.
Let the slaw chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Garnish the slaw with chopped cilantro, green onions, or sesame seeds for a pop of color and flavor.

Conclusion:

This daikon, carrot, and broccoli slaw is a refreshing and healthy side dish that is perfect for summer gatherings. It is also a great way to get your daily dose of vegetables. The slaw is easy to make and can be tailored to your own taste preferences. Whether you like it spicy, sweet, or tangy, this slaw is sure to please everyone at your table. So next time you need a quick and easy side dish, give this daikon, carrot, and broccoli slaw a try.