Daikon Radish

The Daikon Radish is a long, white, slender vegetable that is widely used throughout Asia. The word Daikon comes from two Japanese words:  dai (meaning large) and kon (meaning root).  This is an extremely versatile vegetable that can be eaten raw in salads or cut into strips or chips for relish trays.  It also can be stir-fried, grilled, baked, boiled or broiled.  Use the daikon as you would a radish.  It may be served raw in salads or grated for use as a condiment (if you don’t have a Japanese-style grater, use a cheese grater and grate just before serving), pickled, or simmered in a soup.  They are also preserved by salting as in making sauerkraut.  Daikon also is used in soups and simmered dishes.

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Storage

Daikon radishes will keep well in the refrigerator for several weeks if they are placed in a sealed container or plastic bag in order to maintain high humidity.

Preperation

To prepare, peel skin as you would a carrot and cut for whatever style your recipe idea calls for. Not only is the root eaten, but the leaves also are rich in vitamin C, beta carotene, calcium, and iron, so they are worth using instead of discarding.

7 Ways to Enjoy Daikon Radish

1. A New Kind of Coleslaw. Enjoy shredded radish instead of cabbage in your next batch of homemade coleslaw. Try them in this Rainbow Slaw Salad recipe.
2. Roast ’em! Add a cubed daikon radishes to your next pot roast or pan of roasted vegetables.
3. Slow Cooked. Place daikon radishes in a baking pan or slow cooker with carrots, onions, garlic, low-sodium seasonings, low-sodium vegetable broth, lean meat and all of your favorite vegetables. Turn on low and let the juices and flavors start mixing for an all-in-one meal! See Recipe
4. As a Substitute for red radishes. Use daikon radishes in any recipe that calls for radishes. Substitute them in these recipes: Apple-Beet Salad, Chicken Tortas, or our Herb Potato Salad recipes!
5. Baked, Boiled or Steamed. Use daikon radishes any way you would use a carrot, and then some. Try them baked or boiled in stews and soups or in a stir fry. Also try them lightly steamed with olive oil, salt or lemon juice for flavor.
6. Eat ’em Raw. Slice daikon radishes and eat raw with hummus or your favorite dip.  Or add shredded raw Daikon radishes to salads.
7. Radish … Cake? This traditional Japanese cake, also known as Daikon mochi, is made by combining shredded daikon radishes, rice flour, various shredded or chopped vegetables, and dried shrimp. To make a healthier version, create cakes and lightly sauté in olive oil until browned on each side.
8. Homemade Asian "Take-Out". Combine sliced daikon radishes, brown rice, one egg, all of your other favorite vegetables, and a small amount of low-sodium soy sauce in a wok. Stir-fry then enjoy a simple Asian-flavored main dish.

Asian-Flavored Beet and Daikon Salad

Ingredients

• 2 Beets 
• 4-5 inch Diakon Radish
• 2-3 Carrots
• 2 Tbs rice wine vinegar
• 1 Tbs olive oli
• 1 Tbs seasame oil
• 2 Tbs. mirin (sweet flavored asian cooking wine) or 1 Tbs honey
• salt to taste
• 1 head of lettuce
• Avocado (optional)

Directions
1. Wash (or scrub if they are on the dirtier side) the beets, daikon and carrots.  Trim off tops and ends.
2. Julienne the radish, carrots and beets.  I like to use a mandolin to do this, but a knife or even a spiralizer works well too.
3.  Combine vinegar, oils, mirin (or honey) in a large bowl and whisk together.  Add the julienne vegetables and add salt to taste- about 1/4 tsp is probably good.  Let the veggies soak in the dressing for about 30 minutes.
4. Wash and chop the lettuce and toss with the other veggies and dressing.  Top with sliced avocado (if using) and serve.