Collection: What to do with Daikon Radish – From Salads to Curries

Daikon Radish (aka White Radish) is another underused  vegetable. There are two varieties, the Japanese and the Korean White radishes. They vary in size, but the tastes are the same.

Daikon is most popular in Salads where its radish-like heat shines through. I use it a lot in home made juices – just a small chunk so that the heat does not overpower the juice – and it adds a spark to the juice that is not otherwise there.

But when cooked – steamed, simmered, sauteed, baked, roasted, fried – it loses its heat and becomes mild and delicious.

Enjoy our collection of Daikon recipes. You can also browse them all here.

Other Collections include:

Browse all of our Gratin, or explore our Mid Winter dishes.

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Indian Quick Daikon Radish and Onion Pickle with Turmeric, Ginger and Mustard Seed

Pickles are important to Indian food, no matter which Indian cuisine you are enjoying. Most are made using various slow-pickling methods, but there are also a few quick pickles. Perhaps considered more of a salad than a real pickle, they add a delightful tang to meals which cuts through the heat of any accompaniment. I love this dish with vadai or other deep fried snacks – the acid of the lemon or lime is a great accompaniment to snacks.

This salad uses daikon (the white radish) with onion rings and carrot, quick pickled in lemon juice and spices. Here we have added pounded mustard seeds (rather than popped in oil) to give a true mustardy taste, but you could also make a tadka of mustard seeds and add to the finished pickle.

Similar dishes include Onion Strings Quick Pickle, Green Apple Pickle, and Quince Pickle.

Browse all of our Indian pickles and all of our general Pickles.  Our Indian recipes are here and our Indian Essentials here. Or take some time to browse our Late Spring recipes.

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Winter Roast Vegetables with Chickpeas | And a Salad of Roasted Winter Vegetables

If you are a reader of our Winter posts you know that we love to use the oven at any time of the day. It warms the kitchen, living areas and us. Plus it fills the space with the most delicious of aromas.

This is a great dish to throw into the oven on those cold days to warm the space and provide great food. Use the roasted vegetables as a side dish, or as a hot or room temperature Winter salad with a yoghurt and cumin seed dressing.

The recipe needs enough small-diced vegetables to pile into your baking dish to a depth of 5 cm, so I use a small baking dish for this one. And we are going to slow bake them for a couple of hours, so leave yourself enough time. We often make it first thing in the morning for lunch time salads.

Similar recipes include Sautéed Butternut and Spinach with Roasted Mushrooms and Roasted Garlic, Turnip and Swede Gratin, Butter Braised Turnips, Vegetables with Indian Flavours, Roasted Sweet Potatoes with Figs, Baked Parsnips with Parmesan.

Or browse all of our Baked dishes, Roasted dishes, and all of our Late Winter recipes.

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Turnip Salad with Capers (Raw Turnip or Caramelised Turnips)

This delightfully simple salad can be made with either raw or caramelised turnips, for completely different tastes. Caramelising them removes the tang of the raw turnips, so it depends on your tastes and your mood for the day. I love to slice the turnips (or daikon, which can be used instead of turnips), but you can also shred or julienne the raw ones or cut the caramelised ones into thin wedges (about 0.5 cm) before cooking.

It is such a simple salad, it takes 30 seconds to get together once the turnips are prepared.

Similar dishes include Butter Braised Turnips, Winter Roast Vegetables with Chickpeas, Turnips in Yoghurt, Daikon Salad with Nigella Seed, and Daikon and Coconut Salad.

Browse all of our Turnip recipes, and all of our many many Salads. Or explore our Mid Spring dishes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Daikon Miso Pickles

Tsukemono are traditional Japanese pickles, and they are extremely diverse. Some require a massively long fermentation time and lots of prep, others give new meaning to the term quick pickle taking 5 minutes from start to finish. Misozuke are pickles made with miso.

Given our love for miso, and our love for pickles, it is really a surprise we haven’t made miso pickles before. It’s remedied today with this recipe for Daikon Miso Pickles. It is a recipe that can be used for a large variety of vegetables, so once you have your miso base established, you can make continuous pickles.

Similar recipes include Daikon and Onion Quick Pickle, Green Apple Pickle, Quick Pickled Radishes, and Quick Carrot Pickle.

Browse all of our Miso dishes and our Daikon recipes. Or browse all of our Late Winter dishes.

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Baked Millet with Ginger, Pumpkin and Daikon

Millet at last is getting the recognition that it deserves, its wonderful healthy properties exposed for all to see. Mind you, most natural foods are super foods in their own right – our current fascination with super foods is simply because the particular trend of the moment is to discover a new’ish ingredient from another cuisine and recognise its health properties. Turmeric. Moringa. Goji berries. Cranberries. And now, millet. Wouldn’t it be a wonderful world if we also discovered the health benefits of, say, turnips, parsley and pepper – those things that are right here under our noses and on our kitchen benches. I love how we widen our choice of kitchen staples through learning about the essentials of other cuisines – but I do get a bit tired of food fashions. Sigh. But back to millet…

There are lots of different millet varieties, but the common one, Pearl Millet is the one that is used in this dish. Certainly, try it with others – foxtail millet, barnyard millet, finger millet. The result will be different, as they cook up differently, but just might be wonderful too. Do try it and let me know. Pearl Millet has different names in the different areas of India: Kambu (Tamil), Bajra (Hindi, Bengali, Odia and Punjabi), Sajje (Kannada), Bajri (Gujarati and Marathi) and Sajja (Telugu). This dish has Japanese style flavourings, but imagine one that subs out those flavours for Indian flavours. Stay tuned, I may just do that.

Brown rice and other whole grains such as millet, barley, oats, quinoa, spelt, rye, and teff are considered by macrobiotics to be the foods in which yin and yang are closest to being in balance, and many macrobiotic dishes are built around these grains.

This recipe has its genesis in the macrobiotic movement. Macrobiotics is not as popular any more, and its yin/yang approach to food is avoided by the mainstream cooks – they are also packed full of less common ingredients such as Chinese toasted sesame oil, seaweeds, umeboshi and tamari. But I love them – they are rustic and homely in style with flavours that are sort of Japanese, but not quite. It is a recipe that comes via a scribbled note in my pile of collected recipes.

Do try this recipe – like tray-baked meals, this one cooks away in a low oven for an hour and a half, without you having to lift a finger. Pure heaven. You don’t have to be on a macrobiotic diet to enjoy it. The millet is cooked with the mentioned macrobiotic flavours, and with daikon (white radish) and pumpkin. I always use Butternut or Jap pumpkin – they are our favourites – but any pumpkin and most squashes will work.

Similar recipes include Daikon Miso Pickles, Salad of Butternut Tataki with Udon Noodles, Barnyard Millet Kitchari, Barnyard Millet with Yoghurt, Escarole Salad with Millet, and Daikon and Pumpkin Curry.

Browse all of our Millet dishes, our Pumpkin Dishes, and all of our Daikon recipes. Or explore our Late Winter dishes.

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Mooli Kachumber | Daikon Radish, Carrot and Coconut Salad

Kachumbers are the freshest of salads, crispy and crunchy, in the Indian cuisine. They dispel the myth that Indian does not use fresh, raw vegetables or include salads. Kachumbers are very easy to make, although some can take a little chopping. With a good food processor, the shredding or chopping is made even easier and quicker.

This salad is daikon radish, carrot and coconut – a fresh and lively taste for late Autumn and into Winter in our part of the world. However, daikon and carrots are available year round, so the vivid salad can grace your Summer table too. Yamuna Devi, in her book Lord Krishna’s Kitchen, has a number of these type of salads in the Little Salads chapter.

You might like to read What is a Kachumber?

Similar recipes include Peppery Multi Coloured Kachumber, Kachumber, Carrot and Cashew Kachumber, Apple and Grape Kachumber, Carrot Sambol, Daikon and Onion Quick Pickle, and Chickpeas and Ginger Kachumber.

Browse all of our Daikon recipes and all of our Indian Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn recipes.

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Mustard Greens with Mooli | Daikon Radish with Mustard Greens

Our local green groceries, run by a cohort of Vietnamese and Middle Eastern families, has recently begun stocking Mustard Greens. So we are making the most of them. Today’s recipe pairs them with daikon, the Japanese white radish that is also used extensively in India. When it is cooked, it loses the intensity of its bite and becomes soft and textural with a slight bitterness that is delightful. Matched with some chilli and the mustardy overtones of these greens, the result is a very morish side dish from India.

Similar recipes include Sarson ka Saag, Sri Lankan Mustard Greens with Coconut, Steamed Mustard Greens with Shiitake and Sambal, South Indian Daikon DalMooli and Pumkin Curry, and Daikon Salad.

Browse our Mustard Greens recipes and our Radish dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Daikon Dal | Moolangi Tovve

This delicious dish using daikon radish is from Karnataka in South India. Tovve is a mild lentil dish cooked with ghee in a tamarind or lemon juice based gravy with a simple spice combination. It is similar to dal or rasam (depending how thick the dish is made). Tovve is a versatile recipe and can be prepared with many kinds of dal and vegetables. In fact, Tovve means a simple, basic home-cooked dal that is easily digested. It is a great Winter dish – drizzle a little ghee over the top for extra luxuriousness.

Similar dishes include Hara Mung Dal Taka, Kerala Mung Dal, Baked Millet with Ginger, Pumpkin and Daikon, Mustard Greens with Mooli, Daikon Radish and Pumpkin Curry, and Daikon Salad.

Also try Kancha Mung Dal, Mung Dal with Ghee and Spices, and Mung Dal with Coconut Milk.

You can browse all of our Radish recipes and all of our Dals. Our Indian dishes are here and our Indian Essentials here. Or browse our Late Winter dishes.

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Pickled Jicama

Jicama is not a cheap vegetable, but boy it is good, and one Jicama will often make 2 or 3 dishes. A couple of salads for example. Or just eat it on its own with salt and lime juice.

The jicama I picked up today from the local Asian Grocery is young and beautiful. It must be the beginning of the Jicama season. Never choose one that is wrinkled, damaged, with mouldy or sunken spots. Ewk!

This recipe is a quickish pickle that will sit in the fridge easily for a week or more. So just adjust the recipe to the amount that you think you will eat in that time.

Try these other Jicama recipes: Jicama and Green Mango Salad, Jicama with Coconut Milk, or Jicama Sticks with Spices.

Are you after other interesting pickles? Try Daikon Miso Pickles. Pickled Lemons, Pickled Quinces, and Cumquat Pickles.

All of our Jicama recipes are here, and all of the Pickle recipes here. Or take some time to explore our Late Summer recipes.

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