Spiralized Apple & Daikon Slaw

Quick and refreshing slaw made with spiralized apples, daikon, and apple-cider vinaigrette. It’s a perfect accompaniment to your holiday table, cookouts, and as a salad. Vegan-friendly & gluten-free recipe!


I recently made Spiralized Apple & Daikon Slaw for a short cooking demo at The Table and since it turned out so delicious, I thought I’d share the recipe here. Unlike mayo based slaw, Spiralized Apple & Daikon Slaw is crispy, bright, and has a good balance of sweetness from apples and peppery-notes from daikon.

I used Texas-grown EverCrisp apples for the recipe as they are known for the sweetness & crispiness. If you don’t have EverCrisp, you can use other variety such as Gala, Red Delicious, Fuji, or Granny Smith. Daikon, also known as white radish is mild and slightly sweet compared to red radish which tends to be more peppery. You can use red radish if you must but just make sure to balance out the flavors.


If you don’t have a spiralizer, you can slice both apples and daikon into thin strips. I’d use Spiralized Apple & Daikon Slaw recipe below as a general guide and customize it to your liking. If you are not a huge fan of daikon, go little less on it or, want to make your apple-cider vinaigrette more garlickly, by all means go for it. If you have some fresh herbs like dill, mint, or sage – finely chop them and add to the slaw for added flavor and color.

Make it bold, make it bright, and do what tastes good to you.

Makes 3-4 servings

Spiralized Apple & Daikon Slaw

2 crisp apples, medium size, rinsed
1 small daikon, rinsed and peeled
3 tablespoon extra virgin olive oil
2 tablespoon apple cider vinegar (pick the raw, unfiltered kind with mother)
2 teaspoon honey (use maple syrup if vegan or other sweetener of your choice)
salt and pepper, to taste
small handful of fresh herbs such as dill, mint, or sage, chopped

Spiralize or slice both apples and daikon using a sharp knife. Put them in a medium bowl.
In a small mason jar with a lid, combine olive oil, apple cider vinegar, honey, salt and pepper and shake vigorously. Taste and adjust the seasoning as needed.
Pour the apple-cider vinegar over the bowl with spiralized apples and daikon and give it a quick toss.
Garnish with fresh herbs.
Leave it in the fridge for 30-45 minutes before serving. Store the leftover slaw in the fridge for 2-3 days.

Dixya Bhattarai

Dixya Bhattarai

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