First Meatless Monday Recipe: Daikon Radishes

I like radishes. There, I’ve said it. I like them in salads and even steamed whole (radish leaves are a little bit bitter, but taste super yummy with a touch of garlic and olive oil). Anyway, after a while, all radish lovers need a change from the regular sliced salad fun.

Then, my veg box came containing a lovely (and huge) daikon radish. What to do with just one? I found a ridiculously easy recipe at allrecipes.com. This makes a great cold side dish for Asian-inspired meals.

Daikon Radishes

  • 1½ C daikon, chopped
  • ¾ t salt
  • 1 T rice vinegar
  • ¼ t ground black pepper
  • ¼ t sesame oil

In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1-2 T of water is released, about 30 minutes. (Mine was more like two hours since I kind of forgot I was “making” this recipe.)

Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.

Results

Tangy, tasty, and a little bit bitter. The original recipe said that the sesame oil is optional. But, I think it’s mandatory. If not , you just have salty radishes in vinegar. The sesame oil adds a depth to this remarkably easy recipe.

Daikon Radish

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