In this week's CSA basket you'll find an assortment of colourful daikons. These types of radishes are said to be cultivated more than any other vegetable in Japan today. The name is derived from the Japanese words 'dai', meaning large and 'kon', meaning root.
Daikons are very high in Vitamin C (124% DV) and also contain the antioxidant Kaempferol. They also contain a good quantity of vitamins and minerals such as folate (24% DV for one 7-inch radish), B6 (8% DV), potassium (22%), magnesium (14%), calcium (9% DV), and iron (8% DV).
Daikons are great as a roasted vegetable, added to soups or steamed or sautéed. Typically, though, Daikons are eaten raw or fermented as a condiment or side dish.
Here' our favourite recipe:
Yuki's Daikon Salad (or how to get some of the sharpness out of radishes!):
Slice or grate daikon (optional: add carrots or turnips as well for flavour and colour. If you really don't like the sharpness of radishes, add even more carrots.)
Salt and let stand to remove water. Watch the pieces sweat it out!
Drain off water, or rinse if you prefer removing more salt.
Toss with apple cider vinegar and a bit of sweetener such as honey or maple syrup. Sprinkle with sesame seed oil and enjoy! You can also season with lemon juice, balsamic vinegar, soy sauce, tahini, or other spices. Try different blends to suit your tastes.
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