Daikon Radishes

These Asian vegetables are slowly creeping into mainstream American cuisine.  They taste a bit spicier than the small red radishes we’re used to, but you can use them in a similar fashion.  I particularly like them shredded into Asian salads–they add just the right amount of crunch and flavor.  Their hard texture also means that they stand up well to pickling.  Or try slicing them into thin rounds to accompany robust vegetable dips.

Daikons look like oversized parsnips.  (Parsnips look like white carrots).   You can usually find them alongside turnips, beets, and other root vegetables.  That section of the produce department is usually overlooked, so don’t be surprised if you find other vegetables you’ve never seen before!

Tags: asian, daikon, garnish, radishes, roots