Daikon is also called Chinese radish. The one pictured here is medium sized; they can be as small as a carrot and as large as a baseball bat. If you see one at an Asian market or farmer's market, buy one that is shiny and medium sized or smaller.
Daikon taste a lot like red radishes. Their larger size make them ideal for cutting into batons or matchsticks or grating. (Peel them first.) They are a brilliant dipper for creamy cauliflower hummus. You can also use them as a salad ingredient, especially with a lemon- or vinegar-based dressing.
I like to pair daikon with carrot, as the textures are very similar. The carrot's sweetness plays well with the peppery radish. Today's recipe is a daikon and carrot fritter, based on a recipe from Donna Hay's website. They turned out very more-ish, though not very photogenic!
Here are some other recipes with daikon:
- Chickpea, carrot, and daikon salad with a Japanese-inspired dressing
- Carrot and daikon salad with rice
- Vietnamese carrot and daikon pickles (from White on Rice Couple) (I've made these and they are great!)
- Daikon and carrot soup (from Steamy Kitchen)
- Fermented daikon pickles (from Sarah Wilson)
- Daikon fries (from This Rawsome Vegan Life)
This dish is part of our Wednesdays with Donna Hay blogging group. If you want to join us, next week we are making baked pear custard. Visit the others in my blogging group to see if they liked the recipe: Margaret from Tea and Scones and Gaye from Laws of the Kitchen.
What interesting vegetables have you eaten recently?
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