Every time I buy Daikon radishes at the market, someone asks me how to prepare them. Unless you are at an Asian market, Californians still see this long white radish as “exotic”. But you will not get that question from a European. I grew up in eating “Retichsalat” in Germany, and it was a Summer staple.
As simple as they are, and fairly cheap (2 for $1!!), they are a giant powerhouse of nutrition. These radishes are known to boost the immune system, reduce inflammation, improve digestion, detoxify the body, strengthen bones, aid respiratory health, and are even said to prevent certain types of cancer. You can read more details on the wonders of the Daikon radish in this great article by Organicfacts.net.
Here is my favorite & fast Summer recipe! Perfect as a side to meat, or as a fresh appetizer to cold cuts. It is great if you have time to prepare this and let is sit overnight in the fridge, but you can prepare it right before a meal too!
2 Daikon Radishes
Fresh or dried dill
Sour cream or milk
Grate radishes into thin slices. If you have time, salt them generously and let them sit for at least 1 hour. Drain the water. If you don’t have time, salt them and move on :). (you will have to add more salt later).
Add salt & pepper and dill. Add enough sour cream, about 3-4 large spoonfuls, to make a thick sauce. This works if you still have water from the salting. It will make a very creamy sauce :). If you only have milk, add sparingly, you don’t want it to be runny.
voila! You are done!
Like I said, it tastes better the longer it soakes, and it is very refreshing when coming straight from the fridge.