Daikon Radish Salad

Daikon Radish Salad

How to re-create this recipe:


(Serves 4)

  • 1/2 a Daikon Radish
  • 3 Persian Cucumbers
  • 1 Avocado
  • 2 Tbsp’s of fresh squeezed Lemon Juice
  • 1/2 a cup of good quality Olive Oil
  • Salt and Pepper to taste

Putting it together:

  1. Using a vegetable peeler, Peel the outside of the Daikon. Using a mandoline, slice the Daikon into 1/4th inch rounds. Stack up the rounds (about 5 at a time) and cut them into matchsticks. Add to a medium bowl.
  2. Rinse your cucumbers, cut the tips off both ends and then cut the cucumbers in half and slice them into uniform pieces. Add to the same bowl.
  3. Cut an avocado in half, score the flesh and scoop out the flesh into the same bowl.
  4. To that bowl add your olive oil, lemon juice, salt and black pepper and toss well so that all the ingredients get coated.

Nourishment for your body:  Daikon Radishes are high in vitamin C, potassium, magnesium , copper and phosphorus. And because they are a cruciferous vegetable, they have the potential to protect your body against several medical problems such as cardiovascular problems and reducing your risk of certain types of cancer.

Tips when cooking: Daikon Radishes are native to Asia but also cultivated in European countries. They are incredibly versatile in cooking, as they can be pickled, sauteed , and added to soups or stews. I love eating them raw because of how crispy they are with a refreshing subtle sweet flavor. They are not as overpowering and spicy as other radish varieties.

Leave a Reply