This week there was Daikon Radish in the CSA share. Sometimes referred to as Oriental Radish, these tasty roots are very high in vitamin C and are also a good source of folate, potassium and magnesium. In addition to the roots, the leaves are edible and are also high in vitamin C as well as providing some calcium and iron.
Daikon can be eaten raw, stir-fried, steamed, or even added to soups. It has a definitive flavor that mellows with cooking. Many Oriental cultures pickle the root and eat it as a condiment.
One of my favorite ways to eat this delicious root is in an Oriental Salad. The tops of the root, the fatter part, tends to be milder in flavor so I use that when making this salad. The bottom of the root is great for pickling or stir-frying. I make this using the julienne blade on my cuisinart.
1 C. julienned daikon root
1 C. julienned carrot
1 t. fresh grated ginger
1 T. rice wine vinegar
2 T. vegetable oil
1 t. sesame oil
1 t. tamari sauce
1 T. sesame seeds, toasted
2 t. ground nori (optional)
whisk together the vinegar, tamari sauce, sesame seeds, nori, and ginger.
slowly whisk in the oils
in a separate bowl toss together daikon and carrot
pour dressing over the vegetables and toss gently
marinate 30-45 minutes
can be served cold or at room temperature
photo courtesy of KoS | commons.wikimedia.org