- 8 ounces daikon (Japanese white radish), peeled, cut into 1-inch pieces (about 1/2 large)
- 6 ounces peeled baby carrots
- 6 ounces broccoli stems, cut into 1-inch pieces
- 1 cup chopped green onions
- 1/3 cup seasoned rice vinegar
- 2 1/2 tablespoons minced peeled fresh ginger
- 1 1/2 tablespoons Asian sesame oil
- 1 1/2 teaspoons chili-garlic sauce
- Fit processor with large-hole grating disk. Working with a few pieces at a time, push daikon, carrots, and broccoli stems through feed tube until all vegetables are grated. Transfer vegetables to medium bowl. Add green onions. Whisk vinegar, ginger, oil, and chili-garlic sauce in small bowl to blend; pour over vegetables and toss to coat. Season with salt and serve.
- Available at most supermarkets and at Asian markets.