Daikon Radishes

Also known as White radish, this very popular Asian root resembles a large white carrot. In Japan, it is used more in salads and relishes, whereas in China, it is used more frequently in cooked dishes, like soups and stir-fries. The thickest part of the root closest to the top is the sweetest and as you get closer to the bottom of the root it becomes spicier and sharper, with a more peppery flavor.


Recipes (3)

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Sauteed Radishes View
Radish Revival View
Summer Radish Salad View

Nutritional Information

Serving Size 1 Cup
Calories 45
Carbohydrates 9 g
Dietary Fiber 3 g
Vitamin C 90 %