Daikon Radish

“A long white crunchy vegetable from the radish family, daikon is similar in appearance to fresh horseradish but packs a lighter peppery punch similar to watercress. Unlike other radishes, it is as good cooked as it is raw. It is also known as mooli.” - https://www.bbc.co.uk/food/daikon

Check out this helpful list ‘Top 10 Ways to Enjoy Daikon’ which includes using it in coleslaw, adding to stirfrys, eating them raw with a dip, or baking, boiling or steaming them.

You could even make Daikon French Fries or if you are in to pickling & fermenting, Daikon is a key ingredient in many ferments including some Kimchis and can also be added to Sauerkrauts or pickled on it’s own. Interested in learning the art of pickling? Here’s an interesting read on the Art of Pickling & Fermenting to get you going with the basics.

If you’re feeling adventurous check out the BBC recipe site for some amazing recipe ideas including:

• Pork Banh Mi (Vietnamese style sandwich)

• Thai Chicken meatballs

• Tofu with Ginger & Sesame Daikon