RADISH AND PEA SLAW
Serves: 8 (makes 4 cups/1 L)
1/4 cup (60 mL) low-sodium soy sauce
1/4 cup (60 mL) fresh lime juice ( from about 3 limes)
1/4 cup (60 mL) grapeseed oil 2 tbsp (30 mL) plain rice vinegar
2 tbsp (30 mL) light brown sugar
2 tsp (10 mL) toasted sesame oil 1 tsp (5 mL) peeled, freshly grated ginger root
1/2 seeded jalapeno, minced (1 tbsp/15 mL)
1 tsp (5 mL) kosher salt, or more as needed
1/2 tsp (2.5 mL) freshly ground black pepper, or more as needed 1 cup (250 mL) watermelon radish, peeled and grated
1 cup (250 mL) daikon radish, peeled and grated
1 cup (250 mL) red radishes, trimmed and grated
1 cup (250 mL) carrots, scrubbed well and grated
1 cup (250 mL) snap peas, stringed and slivered
1/4 cup (60 mL) packed, finely chopped cilantro leaves
2 tbsp (30 mL) finely chopped Thai basil
1. Combine the soy sauce, lime juice, grapeseed oil, vinegar, brown sugar, sesame oil, ginger, jalapeno, salt and pepper in a small jar with a tight-fitting lid. Seal and shake vigorously. The yield is about 1 cup (250 mL).
2. Combine the watermelon, daikon and red radishes, carrots, peas, cilantro and Thai basil in a serving bowl. Use your clean hands to mix everything together gently and thoroughly.
3. Shake the dressing again; open and add about two-thirds of it to the slaw, mixing until well incorporated. Wait 10 minutes, then taste and add more of the remaining dressing, as needed, or salt and pepper.
4. The slaw will be delicious for 4 hours, after which it is still delicious but will appear more wilted, and the red from the radishes will bleed.