This is an extremely versatile vegetable that can be eaten raw in salads or cut into strips or chips for relish trays. It also can be stir-fried, grilled, baked, boiled or broiled. Use the daikon as you would a radish. It may be served raw in salads or grated for use as a condiment (if you don’t have a Japanese-style grater, use a cheese grater and grate just before serving), pickled, or simmered in a soup. They are also preserved by salting as in making sauerkraut. Daikon also is used in soups and simmered dishes.
Rich in vitamin C, daikon contains active enzymes that aid digestion, particularly of starchy food. To prepare, peel skin as you would a carrot and cut for whatever style your recipe idea calls for. Not only is the root eaten, but the leaves also are rich in vitamin C, beta carotene, calcium, and iron, so they are worth using instead of discarding.
Vietnamese Style Pickled Daikon and Carrots
Vietnamese pickled daikon and carrots add a crunchy tang to banh mi sandwiches. These pickled daikon and carrots are also versatile and can be eaten in salads, spring rolls and even along side grilled meat/seafood dishes. The longer the pickled carrots and daikon are allowed to pickled, the more sour they become. So plan accordingly and pickle the carrots and daikon ahead of time for your menu planning.
1/2 lb. carrots -shredded in food processor, sliced in thin rounds or thin match-like strips.
1/2 lb. daikon radish – cut same as carrots.
3 cups warm water
3 Tablespoons distilled or rice vinegar
2-3 tablespoons sugar, depending on how sweet you want your pickles
2 tablespoons salt
1. Mix warm water, vinegar, sugar and salt until everything is dissolved. Choose a pitcher or bowl with a lip that can be used for pouring mixture.
2. Peel, wash and cut daikon & carrots into matchstick pieces. Combine both together in bowl and blot dry with paper towel.
3. Fill carrot & daikon mixture into a tight lid jar, bowl or similar container.
4. Pour liquid salt mixture into carrot & daikon container till full. Close lid and let it pickle for about 3-5 days, or till desired sourness. For immediate use, let marinade for about 1 hour.