daikon salad

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.

Daikon-Carrot Salad

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

Enjoy!

photo courtesy of KoS | commons.wikimedia.org