It's big, cheap as chips (or daikon sticks), easy to peel, great to munch, greater in salads, greater grated, cool in coleslaw and nowhere near as strong as regular little red radishes.
It's versatile, really good and really good for you. And it's so much easier to prepare than those pesky little red radishes. (While of course deserving of kudos for your own perky individual characteristics, you are a little fiddly and you do get a little sloppy around your leafy edges.)
A daikon takes a tenth of the time to prepare, costs a tenth of the price of red radishes, and makes ten times more.
While it can be cooked, my experience was that it lost flavour and became bland. I'm a raw fan - of this one at least, but don't let that stop you trying it cooked too. Here are more ideas.
Either way its a really good root vegetable to get into.
Lesson over. Class dismissed.
Foodliterary Regards,
Julia Svoice
(Julia Hebaiter in Another Life)
FoodLit Writer, Feel-Good Food Lover & Storytellerwww.foodlit.com.au
Because Food Sans Story is Bland
