Pink-A-Boo Slaw
Daikon radish skulls play Pink-A-Boo in every bite of this hot pink cabbage, red onion, and toasted coconut slaw with a honey lime dressing.
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Servings: 8
Equipment
- various size skull cookie cutters (see recipe note on where to buy)
Ingredients
- ½ red cabbage, shredded (~6 cups)
- 1 cup daikon radishes, sliced thin (cut into various skull shapes)
- 1 large jalapeno, seeded and minced
- ½ red onion, sliced thin
- ½ cup cilantro, chopped
- 1 cup toasted coconut flakes
Honey Lime Dressing
- ¼ cup lime juice and zest of one lime
- 2 tbsp. honey
- 1 tbsp. soy sauce
- 1 small shallot, finely minced
- 1 clove garlic, grated
- ¼ cup rice wine vinegar
- 2 tbsp. canola oil
Instructions
Honey Lime Dressing
- Whisk all ingredients in a small bowl and set aside.
Radish Skulls
- Peel and slice a medium daikon radish into thin slices. Use various cookie cutters to cut out skull shapes until you have about 1 cup of radish skulls. I used embossed cookie cutters for this recipe so in order to cut the eyes and noses out, after cutting the skull shape, use your finger to press the back side of radish to press it into the eye and nose holes to cut it all the way through. Use a chopstick to poke the radish from the cutter. (See recipe note on where to purchase.)
Put it all Together
- Add cabbage, onions, radishes skulls and jalapenos to a large bowl and add about half the dressing. Toss to coat and let sit a minimum of 30 minutes and up to 2 hours to let the dressing marinate and soften the cabbage, onions and radishes.
- After marinating, the cabbage will turn the radish skulls a beautiful pink. Drain the slaw to remove the excess moisture released while marinating and then add the remaining dressing and give the slaw a toss. Transfer to a serving bowl or platter and top with cilantro and ½ cup of the toasted coconut flakes. Serve the remaining coconut flakes on the side so folks can top their salad with more if desired.