Daikon radishes are a variety best suited for fall planting and harvest. Winter radish varieties mature more slowly and are harvested at considerably larger size. The Daikon is often mistaken for a white carrot due in part to its large size and long, tapered shape. Once they reach maturity, they maintain high quality for a fairly long time in the garden. Daikon or Chinese radish, can achieve particularly large size and still maintain excellent quality. Winter radishes can be pulled before the ground freezes and stored in moist cold storage for up to several months.
An incredibly easy, and delicious way to serve this winter root vegetable is via a simple salad. While 7 ingredients may sound like a lot, it’s mostly seasonings found in any pantry, and thereby still qualifies as simple. For best taste, prepare this salad at least a few hours in advance.
Daikon Radish Salad by Plantings and Pairings
1lb Daikon radish
1/2 tbsp Korean red pepper powder (can substitute with hot red pepper powder of choice)
1 tsp salt
1 tbsp sugar
2 cloves garlic, finely chopped
2 green onions, finely chopped
1 1/2 tbsp white vinegar
1. Peel and cut radish into thin strips, a julienne peeler can be used
2. Place radish in medium bowl and toss with red pepper powder, sugar, salt, green onion, and garlic.
3. Sprinkle mixture with vinegar and mix well.
4. Adjust to taste, adding additional salt, sugar, or vinegar as needed.
5. Refrigerate until ready to serve.
6. Optional – garnish with a sprinkle of red pepper powder and green onion before serving.