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The Daikon Radish…

Here’s a little note about the humble Daikon Radish – a vegetable few people have come across or know what to do with, and yet one that’s very versatile & very good for you! The word Daikon actually comes from two Japanese words: dai (meaning large) and kon (meaning root). It’s a root vegetable said to have originated in the Mediterranean, that was brought to China for cultivation around 500 B.C. and is now the most grown vegetable in Japan! Roots are large, often 2 to 4 inches in diameter and 6 to 20 inches long. Daikon is very low in calories, it’s rich in vitamin C and contains active enzymes that aid digestion, particularly of starchy foods. Here are some preparation suggestions… 

Preparation Suggestions

A New Kind of Coleslaw. Enjoy shredded radish instead of cabbage in your next batch of homemade coleslaw.

Roast ‘em! Add a cubed daikon radishes to your next pot roast or pan of roasted vegetables.

Expand Your Garden. Get your kids interested in fruits and veggies by helping them grow something. Radishes grow easily and your kids may even be persuaded to eat them after harvest.

Slow Cooked. Place daikon radishes in a baking pan or slow cooker with carrots, onions, garlic, low-sodium seasonings, low-sodium vegetable broth, lean meat and all of your favourite vegetables. Turn on low and let the juices and flavours start mixing for an all-in-one meal!

Add More Vitamin C! Mix one cup of fresh or frozen mango with ¼ cup carrot juice, sneak in ¼ cup of daikon radish, and add a handful of ice cubes. This adds vitamin C without changing the flavour!

As a Substitute. Use daikon radishes in any recipe that calls for radishes.

Baked, Boiled or Steamed. Use daikon radishes any way you would use a carrot. Try them baked or boiled in stews and soups or in a stir fry. Also try them lightly steamed with olive oil, salt or lemon juice for flavour.

Eat ‘em Raw. Slice daikon radishes and eat raw with a dip or peanut butter or add shredded raw Daikon radishes to salads.

Radish … Cake? This traditional Japanese cake, also known as Daikon Mochi, is made by combining shredded daikon radishes, rice flour, various shredded or chopped vegetables, and dried shrimp. To make a healthier version, create cakes and lightly sauté in olive oil until browned on each side.

Homemade Asian Take-Out. Combine sliced daikon radishes, brown rice, one egg, all of your other favourite vegetables, and a small amount of low-sodium soy sauce in a wok. Stir-fry then enjoy a simple Asian-Flavoured main dish.

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