Happy Savory Saturday!
Today we’re spotlighting a crisp, peppery root that deserves more love in your savory lineup, daikon radish.
While often used raw in slaws or pickles, cooked daikon brings out a tender, earthy, slightly sweet flavor that pairs beautifully with bold sauces and sushi-style bowls.
How to do daikon right:
- Peel and slice into thin matchsticks or half-moons
- Toss with tamari, minced garlic, a splash of lime juice and chili flakes
- Roast at 400°F (200°C) for 20–25 minutes until golden
- Or stir-fry with onions, ginger and a spoonful of miso paste for umami magic
Perfect in a bowl with:
- Sushi rice, shredded raw carrots, red cabbage, edamame and green onions
- My peanut, almond or wasabi-lime sauces
- A sprinkle of sesame seeds and a squeeze of citrus
If you make your own vegetable broth, the daikon is a nice addition as it puts a sweet note to the broth.
Daikon is low in calories, rich in vitamin C and known to aid digestion, plus it adds a perfect crisp-tender texture and bite.
Wishing you a zesty, daikon-filled weekend!
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
