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.
¾ daikon radish
¼ cup pea shoots
pinch sea salt
Process Use a serrated paring knife to scrape the skin of the daikon to remove any blemishes or brown spots.
Rinse it. Cut the pea shoots
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.
Slice each oblong disk lengthwise into as-thin-as-possible matchsticks.
Place the matchsticks in a bowl.
Top with pea shoots. Sprinkle with a pinch of pink sea salt. Halve the tangerine and squeeze it;
drizzle the juice on top of the slaw.
This salad will keep for two days in the fridge. It becomes sweeter the longer you keep it.
©Nancy Wolfson-Moche 2013
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