If you’re looking to an introduction to this awesome root, check out this article.
Daikon, just like any other radish, was something I just didn’t know what to do with beyond using it as a topping for pozole. When we committed to our first CSA with Solidarity Farm, all of a sudden we had radish diversity and I was determined to figure out how to use them. To my delight, I learned about daikon carrot salad and have loved it ever since! Plus, it’s perfect during the cold season, especially this year, because of its strong anti-inflammatory and immune boosting properties. My next challenge is figuring out a second dish to make with it. But for now, I will share this one! It’s addictive. (C:)
INGREDIENTS
1 or 2 daikon radish roots, grated into long ribbons (I use a potato peeler), or a box or two of daikon microgreens!
4 to 6 carrots, grated into long ribbons (again, a potato peeler does the trick)
juice of ½ lemon
juice of 1 tangerine or orange
2 tsp brown sugar (optional, try leaving this out and doubling the orange juice!)
6 tbs rice vinegar
2 tbs sesame oil
salt
pepper
toasted sesame seeds (optional)
INSTRUCTIONS
Mix all ingredients (except microgreens and roasted sesame seeds, if using) in a large bowl and let soak (a.k.a. quick pickle) for 10 to 30 minutes. You can skip this step if you’re really hungry (I’ve done it) and it’s still yummy—it just gets better if you have the patience to wait!
If using daikon microgreens instead of daikon root, toss microgreens in just before serving. Then sprinkle roasted sesame seeds over the top.
Final note: I like to make this a meal by serving it over a bed of vermicelli rice noodles (cooked according to package instructions) and topped with 2 boxes tofu, sliced and placed in a single layer on a baking tray lined with parchment paper, drizzled with sesame oil and sprinkled with garlic powder, cumin, paprika and salt.