Daikon radish are such a unique radish they deserve a page to themselves! Daikon radish is a mild flavored winter radish, that appears throughout the fall in our CSA shares. Daikon radish can be enjoyed cooked and raw, it’s flavor mellows considerably when cooked. Daikon radish is used in many different types of Asian cuisine, including Thai, Chinese, and Japanese. Large chunks can be added to stews, delicious in stir-fries, and salads.
Storage
Store radishes unwashed in a plastic bag in the refrigerator.
Preparation
Add to salads or sauté lightly. Daikon radishes have many uses beyond the typical salad! Scrub to remove any dirt, then slice chop, or mince depending on your recipe. Use a vegetable peeler to shred into long “noodles” Daikon radish makes an excellent quick pickle. We love them raw in salads and slaws, roasted, in soup, or even casseroles.
Recipes
Video: How to Chop a Daikon Radish
Ginger, Carrot, & Daikon Radish Salad
Quick Spicy Soba Noodles & Root Vegetables
Daikon Curry with Coconut Brown Rice
Beef Stew with Red Wine & Herbs
Roasted Root Vegetable Pot Pie
