Daikon is a sweet, mildly spicy root vegetable that resembles a plump white carrot. Also known as a white or Japanese radish, daikon is popular in many types of Asian cuisine and a great addition to your winter meals.
Benefits
This crunchy cruciferous vegetable is an excellent source of vitamin C, folate and antioxidants. In addition to being low in calories, some studies indicate that eating daikon:
• Helps protect against certain cancers and chronic conditions like heart disease
• Slows cognitive decline by helping to protect cells against oxidative damage
• Increases satiety and promotes a healthy body weight
How to eat it
Daikon can be served raw or cooked. Often, it’s thinly sliced for pickling or to be used as a garnish. However, it also makes a tasty addition to a variety of hot and cold dishes and can even be used in baked goods. This winter, try daikon pan fried or roasted. Additionally, the greens can be used in salads, soups and stir-fries.
How to store it
Keep daikon in a perforated plastic bag or wrapped in a damp towel in the fridge. It should last for several weeks. Store the greens separately.
