Day 281: Daikon & Pepper Salad ♥


WHAT IS DAIKON? Meet my new favorite vegetable: daikon! Daikon is the ONLY vegetable that starts with the Letter D – who knew? (The Alphabet of Vegetables knew, that's who!) It's also called Japanese radish, Chinese radish, Asian radish and Chinese turnip; also white radish, winter radish, even the "icicle radish". The syllables mean big (dai) and root (kon) in Japanese.
Daikon comes in a huge, white baton-like root. (For pictures, see Wikipedia.) It is sweet and wet and has wonderful tooth-crunch. It lacks the bitter bite of radish and the woodiness of jicama. It peels as easily as a carrot and slices as easily as a cucumber. Daikon would be a terrific addition to crispy vegetable platters or diced/grated into fresh slaws. A whole pound of daikon has only 82 calories. It's also low-carb, low-calorie and low-cholesterol. Daikon is GREAT!
I tend to forget about vegetable salads during the winter. My mistake! This simple daikon-pepper-watercress combination tasted so fresh and alive. It was both filling and nutritious.
RECIPE for DAIKON & PEPPER SALAD
Hands-on time: 10 minutes
Time to table: 10 minutes
Serves 4
Time to table: 10 minutes
Serves 4
8 ounces daikon
1 red pepper, diced
4 tablespoons chopped watercress or fresh herbs such as parsley or cilantro
1-1/2 tablespoons white wine vinegar
1/2 tablespoon olive oil
Salt to taste
Peel the daikon, then cut in thin rounds. Stack three or four rounds, then cut into matchsticks. Combine daikon, red pepper and greens in a bowl. Sprinkle with vinegar, olive oil and a touch of salt. Toss to combine.
ALANNA's TIPS & KITCHEN NOTES



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from Kitchen Parade, my food column
A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2006, 2015 & 2018
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2006, 2015 & 2018
Fun to see your sister is now a blogger. This salad looks great. I discovered Daikon years ago when I took a Chinese cooking class. It's a wonderful vegetable.
ReplyDeleteHi Alanna - thank you for visiting my blog, your recipes are wonderful and very inspiring! Can you get daikon easily where you live? I really miss them (I'm Japanese) but it's quite hard to find them here. The salad looks delicious!
ReplyDeleteHi Kalyn & Keiko - I have to be the luckiest adventurous cook in the world. Within walking distance there's a grocery called Global Foods owned by a man who grew up in Thailand but who's built a store with familiar tastes of home for ALL immigrants. It's like the United Nations of food! And that's where I find things like Thai eggplant and black radishes and daikon and -- sometime soon -- bitter melon and ridged gourd! The daikon, it'll be a regular, however.
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