Daikon is a type of white radish cultivated throughout Asia. It is supposed to have a milder flavour than red radishes, but I still find it rather spicy to eat raw.
Since I prefer dressing my salads/vegetables with citrus juice rather than dressings or sauces, I quickly discovered that the acidity in lemons seems to negate the spiciness of the radish, transforming it into a bright and refreshing bite!
Daikon radish is a very healthy and versatile vegetable. It can be pickled, dried, fried, roasted, or eaten raw on its own or added to a salad. The Japanese like to grate it and serve it with sushi and sashimi, or alongside tempura or other fried foods as the daikon helps to break down the fats and help the body eliminate it.
Daikon is antibacterial and antiviral, and helps your body fight off various infections. It is very high in Vitamin C and other powerful antioxidants that help fight free radicals and prevent the accumulation of chemicals and carcinogens within the body.
Daikon is also anti-inflammatory, which is great for conditions like arthritis and endometriosis (in women), where chronic inflammation is a prominent factor.
A well-known diuretic, daikon keeps the kidneys healthy and balanced and aids in urinary disorders or conditions.
Like lemon, daikon acts to dissolve mucus and phlegm, helping to resolve respiratory and sinus issues as well as keep the respiratory system functioning well.
This is one of my favourite ways to enjoy daikon!
– 1 cup raw daikon, very thinly sliced
– juice of ½ lemon
– 2 tbsp. fresh chopped herbs (I like parsley and basil)
Slice your daikon very thinly with a good knife or a mandolin.
Toss the daikon, lemon juice, and herbs together – massage the lemon into the daikon and give it some good intent.
You can eat it immediately or let it sit a while to infuse flavours.
Serve cold or room temperature.