Daikon Radish Salad in 15-Minutes! (2024)

FAQs

How long do daikon radishes take? ›

Daikon radish takes approximately 50–60 days to mature from seed (Beuzelin et al. 2023) depending on the variety and time of year planted. Harvest daikon radish approximately 7 weeks after seeding in spring and 10 weeks in fall.

Boiled Daikon Recipe Instructions

Cover and bring everything to a boil, then reduce the heat to medium. Cook for 20 minutes until the daikon is fork tender, stirring occasionally. Right before serving, add in the chopped scallion, and a few drops of sesame oil (optional). Mix well and serve!

There are many ways to serve white radishes—cooked or raw. Raw daikon works well in salads and slaws, as a side dish for summer picnics or thinly sliced and pickled for sandwiches that need a pick-me-up (a classic Vietnamese banh mi sandwich is typically topped with pickled carrots and daikon, for example).

Concerns about Eating Too Much: Eating too much daikon radishes can cause dehydration, low blood pressure, and hypoglycemia (low blood sugar). Some studies also suggest that eating too many radishes may disrupt thyroid hormone production. However, moderate eating should not pose a problem for most people.

Thickly peel the skin of daikon radish to remove the fibrous portion that runs vertically near the skin and will become stringy when cooked. It will depend on each daikon radish, but usually peeling off 3 to 4 mm (0.2 in.) thick skin is recommended.

Eating low-calorie, high-fiber foods like daikon can help you maintain a healthy weight or lose weight if that's your goal. Daikon is considered a non-starchy vegetable, meaning it's very low in carbs. Research has demonstrated that eating non-starchy vegetables can promote a healthy body weight.

Daikon radish has been referred to as a superfood for good reason. Low-cal, low-carb, and high in fiber, this natural, whole food is a no brainer when it comes to maintaining a healthy weight and aiding digestion.

Daikon in Japanese Cuisine

It is a popular garnish for sashimi; simply cut the daikon into thin strips and soak in water to make it crispy and bring out its refreshing, spicy flavour. Alternatively, it can be sliced and eaten as sashimi itself.

Storing & Cooking Information

Storing: Daikon will last up to 2 weeks stored in the fridge in plastic bag or wrapped in damp towel in fridge. Their greens should be stored separately. Freezing: Cut into smaller pieces.

Leave the daikon in the salt for 10 minutes. This is to take away the bitterness and extract water so the flavour intensifies.

How to know when daikon radishes are ready to harvest? ›

Colder weather and less sunlight drastically slows down their growth, so they can just hang out in the ground, barring any hard frosts. Harvest radishes like any other root vegetable. Look for the roots' shoulders sticking out above the ground for an indication that they are ready to be picked.

In cool weather Radishes are grown in full sun. In warm weather they may benefit from light shade. Radishes must have a steady supply of water for best quality, so keep the soil evenly moist at all times. Too little water can result in woodiness and excessive pungency (such roots are pithy and have marked growth rings).

A common cause of radishes not growing bulbs is overcrowding. Overcrowded radishes don't have the room they need to produce fleshy bulbs, so thinning to two inches (5 cm.) apart can help promote bulb formation. Radishes like full sun and need a minimum of 6 hours of light to produce adequate bulbs.

Daikon is an easy, fast growing crop. Around the globe, daikon radishes are called winter radish, Japanese radish, Chinese radish, luobo, and mooli. Compared to their red radish cousins brought to America from Europe, they are bigger and can be less peppery.