When it comes to looking for a simple side dish, I frequently turn to slaws, particularly during the hotter months of summer. Pick a central star — summer produce includes so many colorful options, from zucchini to bell peppers and even late-season melons such as cantaloupe or honeydew — and surround it with supporting flavors and seasonings. Best of all? They come together in minutes, no cooking required.

One of my favorite slaws combines shredded daikon radish with thinly-sliced red onion and snow peas. The radish. Lightly sweet and with just a hint of bite, the mild radish is the perfect canvas for a variety of flavorings. In this recipe, I toss it with a simple sesame oil and rice wine vinegar dressing sweetened with a touch of sugar. It comes together quickly and, while you can enjoy it right away, the slaw is best after the flavors have had an hour or two to marry, making it a perfect recipe if you’re looking for something you can assemble ahead of time before serving. If you’d like, personalize the salad with chopped toasted nuts or wasabi peas.

DAIKON SLAW WITH SNOW PEAS AND RED ONION

Total time: 20 minutes, plus chilling time | Serves 8 to 10

1 1/2 pounds daikon radish, about 1 large

1 small red onion, sliced lengthwise into 1/8 -inch strips

1 pound cut snow peas, cut crosswise into 1-inch pieces

3 tablespoons sesame oil, or to taste

1/4 cup plus 1 tablespoon rice vinegar, or to taste

1 teaspoon sugar, or to taste

1 teaspoon salt, or to taste

1 tablespoon black sesame seeds

1. Trim and peel the daikon radish, then cut it crosswise into 3-inch pieces. Julienne the pieces, then place the julienned strips into a large bowl, and toss in the onion and snow peas.

2. In a medium bowl, whisk together the sesame oil, rice vinegar, sugar and salt. Pour half of the dressing over the slaw and toss to coat. Add more dressing as needed, a couple of tablespoons at a time, until the slaw is lightly coated and flavorful; you may not need all of the dressing. This makes about 8 cups slaw.

3. Cover and refrigerate the slaw for at least 1 hour for the flavors to develop. Before serving, toss with the black sesame seeds. The slaw will keep for 2 to 3 days, refrigerated.

Note: From Noelle Carter. Adapted from a recipe of mine that first ran in the Los Angeles Times.