Did you know kumquats are one of the only citrus fruits you can eat whole? Experiment with the dressing in this tasty and simple slaw until it suits your fancy. The sweet/tart combination of the kumquat fruit and rind contrast beautifully with the crunch of the red cabbage!
|1⁄2||cabbage (red, small, sliced thinly, then cut into 2-inch strips)|
|1 1⁄4 c||carrots (finely shredded)|
|1 c||daikon radish (finely shredded )|
|12||kumquats (cut into thin rounds)|
|2 T||white wine vinegar|
|2 T||brown rice vinegar|
|2 t||sweet white miso|
|2 T||agave nectar|
|2 T||lemon juice|
|2 T||ginger (fresh, grated)|
|2 T||sesame oil (not toasted)|
|1 T||olive oil (or peanut oil)|
|1 t||toasted sesame oil|
In a large bowl, combine the cabbage, carrots, daikon radish, and sliced kumquats. In a small bowl, whisk together the vinegars, miso, agave, lemon juice, grated ginger, paprika, and salt. While whisking, drizzle in the sesame oils and olive oil, and whisk until emulsified. Pour dressing over the vegetable mixture, and toss well to combine. Allow to rest for 30 minutes to 1 hour. Before serving, gently toss again, and enjoy.