This recipe first appeared in the October 2011 newsletter. If you’d like a monthly update on health and food, add your email address to free newsletter sign up.
Daikon is one of those vegetables I sometimes buy and then wonder what on earth I should do with it. Its other name, Japanese radish, hints at what kind of flavour you can expect. Daikon has a nice crunchy texture and is perfect in salads.
Inspired by Ottolenghi’s sprout salad, I recently simplified the dish to serve it as a side with grilled fish. For a stand-alone meal try doubling the quantities and add some sprouts, seeds or crispy fried tempeh.
Carrot and daikon salad
1 daikon, peeled and finely sliced in rounds
2 carrots, peeled or scrubbed and finely sliced in rounds
A large handful leafy greens (watercress works well if you can find it)
3 tabs walnut or olive oil
1 tab sherry vinegar
1 tsp grain mustard
Pinch of sea salt
(I don’t add pepper because daikon is spicy enough)
Whisk dressing ingredients together and toss through salad. Serve immediately.
Or try Lucy’s lovely salad dressing with miso.