I have a big confession to make: I’ve been eating daikon radishes for more than 10 years but only recently learned what this delicious, crunchy veggie was called.
In fact, I only learned daikon’s name by process of elimination, followed by research, after a friend asked me what it was at a restaurant … Turns out that the little salad I loved at my favorite Thai restaurant in New York was made from this root vegetable.
Thankfully, not knowing precisely what something is doesn’t mean I won’t eat it. In fact, sometimes that’s half the fun. I have wonderful friends who convinced me to try all sorts of new things. And most of the time, I ended up loving them. Except for the baby octopus … never again.
Anyway, this is about this beautiful, pearly colored radish. If you’ve never tasted a daikon radish before, then you don’t know what you are missing. It’s unlike anything else: a little sweet, crisp and with this amazing freshness to it.
Oh, I can’t say enough good things about daikon radishes. (It’s also good roasted and in stir-fries.)
Looking for a great daikon recipe? This Easy Daikon Salad is so simple and only takes a little bit of chilling before it’s ready to enjoy. And enjoy you will!
So, how did the family like it? Well, Will adores it and could eat a whole batch himself (a boy after my own heart! I could too). However, Paige wasn’t a fan and my husband wouldn’t try it. But that’s okay: more for Will and me!
Are you a daikon radish fan?
- 2 cups julienne cut daikon radish, I used my food processor to cut it
- 1 tsp kosher salt
- 1 tbsp seasoned rice vinegar
- 2 tsp granulated sugar
- 1 tsp sweet rice wine, mirin
- OPTIONAL: crushed peanuts
- Place the daikon in a colander/mesh strainer over a bowl or the sink and sprinkle with salt. Mix well. Let sit for 30 minutes. Squeeze out excess water and then rinse well with cold water. Drain.
- In a small saucepan, combine the seasoned rice vinegar, sugar and rice wine. Cook over medium heat, stirring constantly, until the sugar dissolves (this will only take a few minutes).
- Transfer the daikon to an airtight container and pour the rice vinegar mixture over. Shake or stir well to combine. Chill for 20 minutes before serving.
- This can store for up to a few days in the fridge, if it lasts that long. If desired, serve topped with crushed peanuts.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.