Day 7: Pink Goo Salad

We eat weird things around here. I get it. And we rarely know the name of what we are eating. Like yesterday, when I roasted this veggie, not knowing if it was a type of radish or turnip or parsnip or what.

It was a daikon radish. And in my defense, a new variety. But I digress.

When you eat weird nameless things, you start naming dishes weird names. Like the Pink Goo Salad featured today.

Secret time, I don’t like raw radishes. At least not when they are spicy. But this recipe with its raw radishes was delicious to me. And Jay. And the kids.  So the pink goo salad is here to stay. 

If you’d like to make your own pink goo salad, the actual recipe is, well, we can't find it. But I can tell you how Jay made it.

In the salad pictured above, Jay used purple meat daikon, Red King daikon, white daikon, Watermelon radishes and carrots. Peel and shred all of those into a bowl. Add in a cup of Craisins (or raisins, whatever is your preference). Mix together a cup of mayo, 1/2 teaspoon ground ginger, 2-4 tablespoons honey (or half that amount of sugar), and 3 tablespoons lemon juice. Stir dressing into slaw and refrigerate a bit before eating.

Now you too can enjoy your pink goo.

Day 7: Pink Goo Salad