Daikon Side Dish Recipes
Daikon is a brassica group vegetable. It is a type of radish and is a good source of antioxidants. It is believed to inhibit cancer growth through a chemical called sulforaphane. Daikon is low in carbohydrates and high in Vitamin C.
Daikon Side Dish Recipes
Daikon Slaw Recipe
2 cups coarsely grated daikon
1 cup finely grated carrot
1 tablespoon lightly packed brown sugar
1 teaspoon rice wine vinegar
¼ teaspoon Lawry's Seasoned Salt
1/8 teaspoon celery salt or celery seed
¼ cup mayonnaise
1 tablespoon milk
pepper to taste
In a medium sized bowl, toss the grated daikon and carrots together. In a small bowl, whisk the remaining ingredients together until they are smooth. Pour the dressing over the grated daikon and carrots. Toss the dressing with the vegetables. If possible, refrigerate the salad for at least an hour, but it may be served immediately. Stir the salad just before serving.
Baked Daikon with Spring Greens
2 cups cubed daikon
4 cups spring greens or other tender greens of your choice (Kale or baby collards work well.)
2 tablespoons of olive or coconut oil
salt and pepper to taste
¼ cup water
2 frozen chicken sausages (optional)
In a glass baking dish, add the cubed daikon. Cover the daikon with the greens. Drizzle the oil over the greens and toss them gently. Salt and pepper the greens to taste. Drizzle the water over the greens, and place the sausage on top of the greens, if desired. Cover the dish and place into a cold oven. Turn the oven to 350 degrees F. and bake until the daikon and greens are your desired doneness. I baked it for about an hour and 10 minutes.
When the dish is done, pull the sausages off, and put them into buns. Finish the buns with your favorite condiments. You may season the greens and daikon with hot sauce, flavored vinegar, or teriyaki sauce, or you may serve them plain.
Instead of the chicken sausage, if you have frozen tamales, you may substitute those.
It has been a sad thing for me lately, since all of the turnips at the grocery store seem to be heavily coated with wax. I like to cook sliced turnips with the skin on, and the wax makes this impossible. Daikon can be my new turnip. Both are brassica group vegetables with similar taste when cooked. They have different nutritional profiles, but both are healthy choices that are great as part of a sandwich meal.
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