When I made my Steak Ramen Bowls with Chipotle Yum Yum Sauce, I wanted to toss some Pickled Carrot &
Daikon in them.
i have never had
daikon in the form of curry..
In fact, the combination of carrot, cabbage, and
daikon in the citrus chicken salad is a trifecta rich in antioxidants!
Meanwhile, mix ponzu, carrot, and
daikon in a small bowl.
Toss noodles, chicken, celery, bean sprouts, and
daikon in a large bowl with three - quarters of reserved dressing to combine and evenly coat; season with salt.
Place
the daikon in a bowl and sprinkle the salt and sugar over the top and toss to mix well.
I think I had first tried
daikon in one of my first produce boxes from Frieda's and ever since, I've loved them.
Not exact matches
I shape
daikon radish into noodle - like strands (using this handy tool) and use them
in place of noodles,
in an effort to lighten things up and to squeeze another beautiful but underutilized vegetable into the mix.
If you don't like
Daikon radish, you will fall
in love with it, once you taste this spiced
Daikon Radish and Onion flat bread.
Play up the Asian flavors
in this spread by serving it with rice crackers or sliced
daikon radishes.
Salmon Primavera from Phoenix Helix Salmon with Rutabaga Noodles and Shallot Herb Sauce from Heartbeet Kitchen Smoked Salmon Salad with Zucchini Noodles from A Squirrel
in the Kitchen Citrus Tuna Pasta Salad from AYCE to Better Health Cucumber Noodles with Tonnato Sauce from Beyond the Bite Tuna with Lemon Spinach Pesto Salad from Real Food & Love Squash Fish Bake from Be Paleo and Thrive (omit pepper) Smoked Clam Linguini from Autoimmune Wellness Crab and Meyer Lemon Pasta from Adventures
in Partaking Sizzlin Scallops with Citrus Vinaigrette Zoodles from Conscious Autoimmunity Zucchini Noodles with Scallops and Bacon from Meatified (omit pepper) Garlic Shrimp Zucchini Pasta from Sweet Potatoes and Social Change Shrimp Pad Thai Noodle Bowl from Beyond the Bite Lo Bak (
Daikon) Noodle Stir - Fry from The Real Food Guide (choose coconut aminos)
Kale Pesto Pasta from Hold the Grain (omit pepper) Bacon Pesto Pasta from Autoimmune Wellness Wild Nettle Pesto Pasta from Forest and Fauna Garlic Rosemary Zoodles from Real Food & Love Roasted Veggie Pasta Sauce Over Zucchini Noodles from The Tasty Alternative (ensure the Italian seasoning is pepper - free) Paleo Alfredo with Caramelized Leeks & Bacon from Meatified Summertime Pastaless Salad from He Won't Know It's Paleo Spiralized
Daikon and Apple Slaw from Adventures
in Partaking Sweet Potato Garlic Shoestring Fries from Comfort Bites Easy Crunchy Spiralizer Baked Sweet Potato Chips from Biohackers Recipes Zucchini Noodles with Nut and Seed Free Pesto from Kaiku Lifestyle (omit pepper) Ginger Garlic Parsnip Noodles from Meatified Hot Beet Noodle Salad from Paleo
in Comparison (omit pepper)
I still don't own a spiralizer and I feel like I'm literally the only food blogger who doesn't I didn't know coconut vinegar existed, but it sounds like something I would love Oh, and I've never tried
daikon, I don't think I can find it here... But, I'm going to keep my eyes peeled and see if it pops up
in some of the more ethnic food stores around here!
I love
daikon — it's used a lot
in Korean food.
I picked up a
daikon a few weeks ago but ended up having to toss it because it stayed
in my fridge so long and I didn't really know what to do with it.
Daikon (củ cải trắng
in Vietnamese) is an Asian turnip that looks like a large white carrot.
To add a little Mauritian flair to this curry ramen, we tossed
in a couple of chayote or
daikon radish dumplings.
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length
in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote /
daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
A recent specialty list from Harmony Valley Farm
in Wisconsin offered spinach, cilantro, sunchokes,
daikon and parsnips, along with a mix that included root vegetables for soup or roasting.
In a large mixing bowl combine the
daikon radish, zucchini, bell pepper and cauliflower pieces.
No Noodle Pad Thai 1
daikon radish or zucchini 4 medium carrots — peeled 4 cups mung bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut
in cubes 1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus extra for garnish 4 slices of lime — to serve
Place the rice
in a bowl, then place tofu, carrots,
daikon, mango, nori, cucumber, mushroom, kimchi, spinach, sprouts
in small portions around the rice, sprinkle with sesame seeds and top with an egg and a dollop of Gochujang sauce.
Toast sesame seeds first
in a dry pan Cook wild rice (Trader Joe's has a nice blend with
daikon radish sprouts) Chop and saute veggies — usually lots of greens, garlic and onions, plus whatever else I happen to have Scramble a few eggs or chop up some leftover meat
11/2 ounces
daikon tops, kale, or other leafy greens, loosely tied
in a bundle with kitchen twine 3 sheets thin fried tōfu (page 282) 4 ounces fresh mushrooms, preferably maitaké (page 272), trimmed and hand shredded into 1 / 2 - inch lengths 1 teaspoon sugar 1 tablespoon saké Had no saké.
While browsing the farmer's market last Saturday, I found a nearly endless supply of cherries mixed
in with all kinds of berries, peaches and some vegetables too I'm sure (I recall seeing broccoli and
daikon, but honestly I am way more excited about the awesome fruit selection at this time of year).
Combine cabbage,
daikon, and cucumbers
in a large bowl; season lightly with salt.
This simple salad of
daikon radish and carrots is as simple to make as the similar tsukemono (overnight pickles), but is ready
in just about 15 minutes.
Another Japanese staple food used
in this soup is
daikon radish.
I use it all the time
in my salads (peel with a potato peeler then dice or slice) and
daikon is ALWAYS never hot, but subtle flavored and very crunchy (well, if you choose the firmest or hardest
daikon you can find — and never buy soft or flabby diakon, though the taste is OK, it's such a shame to not have that wonderful crunch
in a salad)!
Combine wakame, cucumber,
daikon, and pickling liquid
in a medium bowl.
Ingredients: 2 strips dashi kombu (dried seaweed) 1/2 block tofu, diced into 1 - inch cubes 1 medium tomato, diced into 1 - inch cubes 2 tsp fresh ginger, grated 2 Tbsp tamari 1/2 tsp salt 1 handful dried wakame, soaked
in warm water for 5 minutes 2/3 cup
daikon radish, grated 1/4 cup green onions, sliced A dash of shichimi togarashi (for topping (optional)
1/2 large red onion, peeled with the ends cut off and cut
in half lengthwise 2 carrots, peeled and cut
in half crosswise 1/2 Korean radish or
daikon, cut
in half lengthwise 3 cups white vinegar or apple cider vinegar 1 1/2 cups water 1 1/2 teaspoons kosher salt 1 1/2 cups granulated sugar Special Equipment: 3 Mason jars with lids
In separate strainers, drain the
daikon amd cucumber.
In a small bowl, combine 1 tablespoon of ponzu, 1/4 teaspoon sugar, and a pinch of kosher salt with the
daikon, and stir to combine.
Make the pickled
daikon:
In a small, nonreactive bowl, whisk the water, vinegar, sugar and salt until the sugar dissolves.
Today I made
daikon, collard vegetable
in garlic base and we enjoyed that with this paleo naan.
For
daikon: 2/3 cup (150 mL) rice vinegar 2 tbsp superfine sugar 2 tsp pink peppercorns 3 whole cloves, gently crushed 1 red chili, seeded and finely chopped 1/2
daikon, peeled and julienned (5 1/2 oz / 160 g) Doarse sea salt and black pepper 1 Granny Smith apple, cored, very thinly sliced lengthwise (5 oz / 140 g) and soaked
in water with 1 tsp lemon juice 6 round red radishes, thinly sliced (1 3/4 oz / 50 g) 1 oz (30 g) red baby chard leaves (or mâche) 3 tbsp olive oil 12 jumbo sea scallops (1 lb 3 oz / 540 g)
For the octopus: Prepare the octopus by rubbing with
daikon and the 1/2 cup of salt
in a large bowl to tenderize and clean the meat.
This post is also available
in: French A salad of roots like jicama, fennel, and
daikon radish.
After getting some
daikon radishes
in my SPUD box the other week, I've been experimenting with them all over the place.
My Quick Cucumber Kimchi guest post over at Spain
In Iowa Kimchi from David Lebovitz Kimchi from Nourished Kitchen
Daikon Radish Kimchi from No Recipes Napa Cabbage Kimchi from Maangchi
In a salad bowl, combine the arugula leaves with half of the purple
daikon and half of the edamame.
Arugula Salad 2 - 3 handful of arugula leaves 1 small purple
daikon or watermelon radish, cut thinly (I used a mandolin) 1 cup frozen edamame, soaked
in boiling water for 3 mins.
I don't rinse the cabbage after soaking
in the salted water, I add
daikon, carrots, tons more garlic and ginger, sometimes cilantro (yummm), no apple, and I let it ferment with an air lock or cloth over opening secured with rubber band for 4 - 5 days.
Cabbage dominates
in the most familiar versions, but other ingredients such as
daikon radish, carrots, and other vegetables may be included as well, with varying degrees of spiciness.
Daikon Radish Pasta with Corn and Tomatoes in Creamy Coconut Sauce 1 medium to large daikon radish 2 ears of corn 1 tablespoon coconut oil 1 tablespoon sesame oil 1 tablespoon minced ginger 2 teaspoons sriracha 1 tablespoon lime juice sea salt 1 cup canned unsweetened coconut milk 2 tablespoons tamari 1 tablespoon smooth almond butter 1 - 2 handfulls heirloom cherry tomatoes — quartered handful of basil leaves — torn microgreens to garnish — op
Daikon Radish Pasta with Corn and Tomatoes
in Creamy Coconut Sauce 1 medium to large
daikon radish 2 ears of corn 1 tablespoon coconut oil 1 tablespoon sesame oil 1 tablespoon minced ginger 2 teaspoons sriracha 1 tablespoon lime juice sea salt 1 cup canned unsweetened coconut milk 2 tablespoons tamari 1 tablespoon smooth almond butter 1 - 2 handfulls heirloom cherry tomatoes — quartered handful of basil leaves — torn microgreens to garnish — op
daikon radish 2 ears of corn 1 tablespoon coconut oil 1 tablespoon sesame oil 1 tablespoon minced ginger 2 teaspoons sriracha 1 tablespoon lime juice sea salt 1 cup canned unsweetened coconut milk 2 tablespoons tamari 1 tablespoon smooth almond butter 1 - 2 handfulls heirloom cherry tomatoes — quartered handful of basil leaves — torn microgreens to garnish — optional
Your recipe sounds well, never tried cooked
daikon before so this will be tried out
in the kitchen soon!
Meanwhile, place
daikon or whatever vegetables you're using
in a small bowl and season with salt.
You'll fall
in love with the the vibrant colors and intense taste of this traditional fermented food that's packed with cabbage, carrots,
daikon radish, and spices.
-LSB-...] please, half is still plenty)-- Breakfast Banh Mi Sandwich with Star Anise Pickled
Daikon (recipe elsewhere)-- Double Mushroom Glass Noodles with Baby Bok Choy (Jap Chae)-- Fresh Noodle Soup
in Sesame Miso -LSB-...]