Use as you would any raw radish. I like them in recipes in place of the more bland water chestnuts to add a little zip.
This creamy white radish is much milder than the salad variety of radish, and because of this milder flavor, it is easy to integrate into other foods to add more flavor and texture, says Linda Weiss, the chef. It’s a nice addition to a salad or a stir-fry.
This recipe is versatile. After using spinach for the greens, I added mandarin oranges , sliced green onions, and toasted almonds, along with the daikon, but you can use your favorite salad greens, and replace the mandarin oranges with shredded carrots, pears, apples, or any other vegetable or fruit that will complement the daikon.
Since I always have soy sauce, rice wine vinegar, and honey in my pantry, it was pretty easy to whip up a dressing. To serve the salad, I layered the greens, oranges, daikon, onions, and almonds on a large platter and poured the dressing over the salad. Just toss it lightly before serving.
If you use spinach for the salad and have a little salad leftover, you might want to consider a quick stir-fry to wilt the spinach, and now you have a whole new dish!
Salad With Daikon
1 cup julienned daikon (see * below)
8 cups baby spinach or your favorite salad greens
4 to 5 green onions including tender green stems, sliced into ½-inch pieces
1 cup mandarin oranges, sliced apple, or sliced pear
1/3 cup sliced toasted almonds
*Slice daikon on an angle and then cut into julienne. Place the cut daikon in a strainer until ready to use. This will allow the moisture to drain.