Traditional do chua (pronounced "do chow") is a pickled daikon radish and carrot garnish used to adorn Vietnamese dishes. This slaw came to be served with BANH MI SLOPPY JOES. Its fruity and fragrant aromatics, quirky vinegar bite, and sharpness of the daikon pairs well with Asian flavors but can really be served however any classic coleslaw is served. Let me know how you used this slaw!
Serves 6-8
INGREDIENTS
½ large daikon radish
3 carrots
1 garlic clove (I use roasted garlic)
✶1 tbsp minced lemongrass (I use Gourmet Garden brand)✶
2 tsp grated ginger
1 tsp soy sauce
1 lime, juiced
3 tbsp rice vinegar
1 tsp sugar
½ cup mayo
½ cup cilantro, chopped
Minced jalapeno, optional
DIRECTIONS
Peel and trim daikon and carrots. Grate both veggies with the big holes of a box grater into a bowl.
Place garlic, lemongrass, ginger, soy, lime, vinegar, sugar and mayo in a jar to blend. Puree until smooth. Alternatively, you can use a whisk in a bowl, just make sure to mince the garlic first.
Stir the dressing with the radish and carrots. Add in the cilantro and optional jalapeno, cover and chill until ready to serve.
✶Double the amount of ginger if lemongrass in unavailable✶
Comments
Post a Comment