Day 281: Daikon & Pepper Salad ♥

Meet my new favorite vegetable: daikon!

(And yes, as SlashFood pointed out and I'd already discovered, it's the ONLY vegetable that starts with the Letter D -- which for some reason is being indubitably if dubiously celebrated over in those environs.)

I tend to forget about vegetable salads during the winter. My mistake! This simple daikon-pepper-watercress combination tasted so fresh and alive.

So ... what's daikon? Japanese radish, I've seen it called, also Chinese radish, Asian radish and Chinese turnip. The syllables -- says Epicurious -- mean big (dai) and root (kon) in Japanese.

It's sweet and wet and has wonderful tooth-crunch. There's no bitter bite of radish nor woodiness of jicama. It peels as easily as a carrot and slices as easily as a cucumber. It's GREAT!

NUTRITION NOTES A whole pound of daikon has only 82 calories. In the Weight Watchers world, this daikon-pepper combination is a "zero point" salad, both filling and nutritious. It's also low-carb, low-calorie and low-cholesterol. Daikon would be a terrific addition to crispy vegetable platters or diced/grated into fresh slaws.

NEXT TIME No watercress? No problem: substitute cilantro or even parsley. And next time I'll skip the fussy-to-cut and fussy-to-eat matchsticks and just dice the daikon and peppers.

Hands-on time: 10 minutes
Time to table: 10 minutes
Serves 4

1 1/2 tablespoons white wine vinegar
1/2 tablespoon olive oil (or none ... reduced from 4 tablespoons)

8 ounces daikon, peeled and diced
1 red pepper, diced (the inspiring recipe called for two peppers)
4 ounces watercress, chopped (the inspiring recipe called for 12 cups, that'd be a LOT)

Per Serving: 34 Cal (30% from Fat, 15% from Protein, 56% from Carb); 1 g Protein; 1 g Tot Fat; 0 g Sat Fat; 5 g Carb; 2 g Fiber; NetCarb3; 37 mg Calcium; 0 mg Iron; 24 mg Sodium; 0 mg Cholesterol; Weight Watchers 0 points

Adapted from Gourmet December 1992

(c) Copyright 2006 Kitchen Parade


Fun to see your sister is now a blogger. This salad looks great. I discovered Daikon years ago when I took a Chinese cooking class. It's a wonderful vegetable.

Hi Alanna - thank you for visiting my blog, your recipes are wonderful and very inspiring! Can you get daikon easily where you live? I really miss them (I'm Japanese) but it's quite hard to find them here. The salad looks delicious!

Hi Kalyn & Keiko - I have to be the luckiest adventurous cook in the world. Within walking distance there's a grocery called Global Foods owned by a man who grew up in Thailand but who's built a store with familiar tastes of home for ALL immigrants. It's like the United Nations of food! And that's where I find things like Thai eggplant and black radishes and daikon and -- sometime soon -- bitter melon and ridged gourd! The daikon, it'll be a regular, however.

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna