These days you can find daikon in most grocery stores. They have very thin skin and add a great crunch to your sandwiches, salads or crudite platters.
Last weekend I made Marinated Carrots, Daikon & Radishes adapted from a recipe I saw on White On Rice Couple.
Use these marinated vegetables as a snack, to add some crunch to a sandwich or as a side with chicken or fish. The recipe takes minutes to put together and requires no cooking!
Ingredients
1/2 cup coconut vinegar***
1/2 cup apple cider vinegar***
1 teaspoon kosher salt
2 tablespoons + 2 teaspoons sugar
1 cup water
1/2 pound radishes, thinly sliced
1/2 pound carrots, peeled and thinly sliced
1/2 pound daikon, peeled and thinly sliced
***Feel free to use whichever vinegar you want, just stay away from Balsamic.
Directions
1. In a large bowl, mix together everything but the vegetables.
2. Add the vegetables to the marinade.
3. Cover the bowl and let it sit in the refrigerator for at least an hour.
How do you use daikon?
What vegetables have you tried to marinate?
3 comments:
I'll be honest - I have only used daikon to make ponzu sauce - but this makes me want to explore more!
Very easy to make - the "hardest" part was prepping veggies. used daikon (sticks, not rounds) and carrots only. used basil infused white wine vinegar. a winner recipe:)
mmm... there's a wonderful food truck that makes lemongrass chicken wraps with lightly pickled daikon. I'm thinking I may have to try pickling it with a bit of rice and white wine vinegars and hope I can replicate the flavor. Now I want lemongrass chicken!
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