daikon pea shoot slaw

December 12, 2013 • Nancy Wolfson-Moche

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.


serves 2


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.


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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Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).