daikon pea shoot slaw

I looked in my fridge. I had three-quarters of a daikon left; it was getting old. I looked on my windowsill and noticed the pot of pea shoots I had bought at the farmer’s market last week. The shoots had shot up but  some of the leaves had a hint of a yellowish tint to them, so I realized I needed to use them.  Both veggies are slightly bitter and tangy; the sweetness of the tangerine juice dressing complements their bitterness. The two veggies create perfect balance: a fully mature radish root vegetable that grows down, contracting, and a young pea shoot that shoots upward, expanding outward.  That is my wish for this day: that we may remain grounded while reaching up and outward.

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serves 2

INgredients

¾ daikon radish

¼ cup pea shoots

1 tangerine

pinch sea salt

Process   Use a serrated paring knife to scrape the skin of the daikon to remove any blemishes or brown spots.

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Rinse it.  Cut the pea shoots

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and immerse them in water; then strain. Slice the daikon on the diagonal, creating paper-thin disks, exposing as much of the “heart” of the radish as you can. This will make the nutritional benefits more accessible to you.

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Slice each oblong disk lengthwise into as-thin-as-possible matchsticks.

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Place the matchsticks in a bowl.

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Top with pea shoots. Sprinkle with a pinch of pink sea salt. Halve the tangerine and squeeze it;

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drizzle the juice on top of the slaw.

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This salad will keep for two days in the fridge. It becomes sweeter the longer you keep it.

©Nancy Wolfson-Moche 2013