leave your inhibitions at the door
Way, way, back in the beginning of this blog I used to do pro football predictions. To tie it in with the site, I spun a fruit or vegetable to pick winners of the games. Don’t laugh – those essentially random predictions often beat a panel of ESPN experts. If I chose more winners than the produce, I would feature it in a recipe or two.
This is one of those recipes I’ve made a few times a year and, each time, keep telling myself that I need to make this more often.
Banh Mi Slaw
This is a daikon slaw courtesy of Mark Bittman. According to Wikipedia, the term Banh Mi actually refers to a Vietnamese bread, but has been expanded to the type of sandwiches that use that bread. These sandwiches are often topped with a slaw that’s similar to this recipe. It’s really terrific and is easy to make. I made a double portion and served it with a dynamite Thai Grilled Beef Salad and we ended up eating almost half of the slaw while waiting for the steak to cook. It was that good.1 pound daikon radishes
1/2 pound carrots
1 tablespoon salt
1/4 cup mayonnaise
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon sugar
1/2 teaspoon or more Sriracha sauce
1/2 cup fresh cilantro leaves, plus extra for garnishing
1/4 cup chopped scallions.