This popular Asian root vegetable, sometimes called Mooli, Chinese
Radish, or Japanese radish, can be used the same way you would a
typical red radish. A 3 ounce serving contains only 18 calories, and packs
in 34% of your recommended daily allowance of vitamin C. Its spicy kick
is a bit more intense than your average radish. While great raw in salads
and slaws, daikon can also be pickled, grated and brewed as a tea,
steamed, sautéed, baked, or boiled and mashed with an equal amount
of your favorite variety of potato.

Click on recipe to view

Roasted Root Vegetables

Grilled Daikon with Peppers and Squash

Radish Hash Browns

Pasta Salad with Daikon and Tat Soi

Daikon Puree with Browned Balsamic Butter

Beijing Radish Salad

Quick-Braised Roots

Shredded Daikon Salad

Daikon Radish Pickles

Glazed Daikons

Daikon Mashed Potatoes

Daikon Top Soup

Christine's Yummy Daikon

Raw Corn and Daikon Radish Salad with Spicy Lime Dressing