Food Daikon - Japanese radish

Published on July 20th, 2013 | by Liz Babiak

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Cucumber + Daikon Salad

We’ve been in the middle of a heat wave for days, so I can barely muster the courage to cook. If my body would allow it, I’d be living on smoothies, ice cream, and frappuccinos at this point… but sadly (or thankfully?) I need vegetables!

This is an incredibly refreshing and simple daikon salad, born out of our cooking class in Kyoto last year and it’s probably the Japanese dish we re-create most often. Daikon is a mild white radish (not zesty like red radishes), and it’s easy to find in many supermarkets — choose one that’s firm and not too giant, about 10″ long with a 2-3″ circumference at the top. Don’t worry if the outside looks a little rough, you’ll be peeling it anyways. Refrigerate the vegetables so they’re extra-crisp and oh-so cool.

If your matchstick or batonnet cutting skills aren’t up to par, check out this tutorial or cheat with us and use this rotary peeler (it’s not perfect, but it’s easy).

Cucumber + Daikon Salad
Yield: About 5 cups
Prep Time: 15 minutes

Ingredients
1 medium daikon radish, peeled and cut in to matchsticks
1 English cucumber, cut in to matchsticks
4 tsp. soy sauce
1 tbsp. tahini, room temperature
2 tsp. rice vinegar
1 tsp. mirin
1 tsp. raw sugar

In a large bowl, toss the cut daikon and cucumber together. Whisk the remaining ingredients in a small bowl until combined, then pour over the vegetables. Toss with tongs and serve immediately. Bring on the chop sticks and cool down! 

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About the Author

has four super-powers: cooking, creating, communicating, and obsessing. She's a traveller, storyteller, and wannabe gangsta who's almost always hungry.



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