1/2 head green cabbage, split lengthwise, and shredded crosswise
1 medium daikon radish, peeled, cut crosswise in 1 1/2 inch pieces, pieces finely julienned lengthwise
1 green bell pepper, seeded and finely julienned
1 red bell pepper, seeded and finely julienned
3 – 4 green onions, including tops, thinly sliced
1/2 cup fresh cilantro leaves, chopped
1/2 cup fresh lemon juice
2 tablespoons Dijon mustard
1 teaspoon sugar
1 teaspoon kosher salt, to taste
1/2 teaspoon fresh ground black pepper, to taste
1/2 teaspoon garlic granules
1/4 cup extra virgin olive oil
Combine slae vegetables in a medium bowl, and toss to combine.
Whisk together dressing ingredients, except olive oil. Slowly whisk in olive oil. Pour over vegetables, and toss to combine.
Allow to set at room temperature for about 20 minutes to allow flavors to develop, taste, and adjust seasonings. Cover, and refrigerate until ready to serve. Best used within a couple of hours to avoid a limp salad.
SOURCE: Adapted from a recipe by Sheila Lukins