Daikon radish slaw recipe.

[Denninmi]

I've been making a lot of this recently (well, when I bother to do something, which isn't that often, but I've made this 3-4 times in the past 2 weeks). The weather was perfect this season to grow Daikon here in SE Michigan -- mild to moderate temps with abundant rain from late July onward. The Daikon are big, thick, tender, and juicy.

1 large daikon, peeled and grated on a coarse grater -- this would be about 4 cups
1 small onion or 2 scallions, finely chopped
1/2 cup each of finely chopped celery and sweet pepper
1/2 cup finely grated carrot

Put all of that into a colander above a bowl, and sprinkle with about a half tablespoon of salt. Let it sit for about an hour, and a fair amount of liquid will come out of it -- discard this. Then, rinse it well and then drain again, pressing it a bit to get out the water. When its pretty dry, add the following dressing to your desired level of moistness

Equal parts Mayo and Miracle Whip, mixed with a pinch of sugar, salt, and black pepper, then add a little milk or buttermilk a few drops at a time to thin it enough to make it pourable and easy to mix -- for about a half a cup of dressing, it would take 2-3 tablespoons of milk.