Updated: Jun 11
Prep Time: 5 min Cooking Time: 5 minutes Servings: 6 – 8 Servings
1 ½ Cups Caraflex Cabbage, shredded (if using regular Cabbage, small to medium size)
2 Cups Purple Daikon Radish shredded
1 ½ Cups Red Radish, shredded (Red Daikon, French Breakfast, or Easter Egg)
3 ½ Tbsp Organic Apple Cider Vinegar
2 ½ Tbsp Organic Maple Syurp
1 Tbsp Toasted Sesame Seed Oil
Salt, to taste.
Shred the Cabbage and Radishes and place in a bowl.
Add the Apple Cider Vinegar, Maple Syrup, and Sesame Seed Oil and Mix. I would start with a 1:1:1 ratio and then add more Apple Cider Vinegar and/or Maple Syrup depending on if you want it to be sweeter or on the tangier side.
If you want a sweeter taste, add at most 2 ½ Tbsp of Maple Syrup and 2 Tbsp of Apple Cider Vinegar.
If you want a tangier taste, add at most 3 ½ Tbsp Apple Cider Vinegar and between 1 ½ to 2 Tbsp of Maple Syrup. (NOTE: Don’t add more than 1 Tbsp of Toasted Sesame Oil. It’s very strong and the flavor can overpower the Apple Cider Vinegar and Maple Syrup).
Add a pinch salt to taste and Mix.
Serve when fully mixed. Store in the refrigerator for 3 – 5 days or possibly a week.
To be honest, I don’t think it will last that long. Once you try it, it will be gone in a few days!