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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.


Store radishes unwashed in a plastic bag in the refrigerator.


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.


Video: How to Chop a Daikon Radish

Ginger, Carrot, & Daikon Radish Salad

How to Use Daikon Radish

Quick Spicy Soba Noodles & Root Vegetables

Fresh Rolls with Peanut Sauce

Daikon Curry with Coconut Brown Rice

Daikon Fettucine with Shrimp

Root Vegetable Gratin

Beef Stew with Red Wine & Herbs

Roasted Root Vegetable Pot Pie

Miso Noodle Soup

Fresh Ideas for Radishes

Miso Ginger Chicken

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