BAHN MI CABBAGE SALAD

As enjoyed at the July 2019 dinner show.
2 cups blended Daikon  radish, julienne; carrot, julienne; Persian cucumbers, half slices;
2 cups savoy cabbage, chiffonade
1 tablespoon chipotle pepper, diced
1/4 cup maple balsamic vinegar**
EVOO to coat or taste
Salt, pepper, coriander to taste

Blend just before serving; serve with Piquillo Pepper Crabcake and toasted french bread as a sandwich or individually on a plate.

**If you are unable to find maple balsamic vinegar, make your  own version:
MAPLE BALSAMIC VINEGAR
3/4 cup white wine vinegar
1 tablespoon aged balsamic
1-2 tablespoons maple syrup

Blend slowly, adding a small amount of balsamic and maple syrup; then taste. Add more till you get the flavor we know and love when we can get the Imported version of White Balsamic with Maple from northern Italy.