|1||small head radicchio|
|2||small Belgian endives|
|1||small red or green cabbage|
|1||small bulb fresh fennel, stalks and hard layer removed|
|1||bunch radishes, green stems intact|
1. Halve the radicchio lengthwise without removing the core. Then cut thin wedges, slicing through the core and leaving it intact. Rinse under cold water and pat dry with paper towels. Transfer the wedges to a serving platter. Do the same with the endives, cabbage, and fennel.
2. Wipe the radishes with a wet paper towel. Cut all but 1 inch of the green stems. Slice the radishes in half lengthwise so each piece has some stem. Quarter large radishes. Transfer to the platter.
|1/2||cup dark aka miso (or regular tawny-color miso)|
|1/4||cup apple juice|
|2||tablespoons sesame oil|
|1||tablespoon sriracha hot sauce, or to taste|
1. In a bowl, whisk together the miso, apple juice, honey, sesame oil, and hot sauce.
2. Transfer to a small bowl and serve with the vegetables. Adapted from Taekyung Chung