daikon is a mild japanese radish. for a radish it’s pretty huge–usually at least a foot long and about 3 inches wide–and way less spicy. it almost reminds me of jicama but a tad less sweet.
i like to use it in salads, either julienned or shredded, to add a little freshness. it’s especially refreshing in the summer when your taste buds crave something to cool you down.
so i whipped up this little dish, and added some seeds for crunch, hope you like it.
daikon coleslaw
1/2 a large daikon root (peeled and shredded)
1 carrot (shredded)
1 c finely chopped celery
2 gloves minced garlic
1/2 c seeds (i used toasted pumpkin, sunflower, and sesame seeds)
2 finely chopped green onions
2 tbsp vegannaise
the juice of 1/2 a lemon
salt, pepper, dill and cayenne pepper (to taste)
in a large bowl mix all ingredients thoroughly. sprinkle in spices to taste.
because the veggies are sliced so thin this dish doesn’t stay good for very long. enjoy immediately.
serves 2-3
