Daikon radishes in the garden and in the kitchen
How to grow and cook with daikon radishes.
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Since I always have soy sauce, rice wine vinegar, and honey in my pantry, it was pretty easy to whip up a dressing. To serve the salad, I layered the greens, oranges, daikon, onions, and almonds on a large platter and poured the dressing over the salad. Just toss it lightly before serving.Skip to next paragraph
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If you use spinach for the salad and have a little salad leftover, you might want to consider a quick stir-fry to wilt the spinach, and now you have a whole new dish!
Salad With Daikon
1 cup julienned daikon (see * below)
8 cups baby spinach or your favorite salad greens
4 to 5 green onions including tender green stems, sliced into ½-inch pieces
1 cup mandarin oranges, sliced apple, or sliced pear
1/3 cup sliced toasted almonds
*Slice daikon on an angle and then cut into julienne. Place the cut daikon in a strainer until ready to use. This will allow the moisture to drain.
Place baby greens on a large platter. Add green onions, oranges, daikon, and almonds. Prepare dressing and pour over the salad, toss, and serve. Serves 4 or more.
2 tablespoons vegetable oil
3 tablespoons honey
2 tablespoons rice wine vinegar
1 tablespoon orange juice
1/2 teaspoon soy sauce
1/4 teaspoon freshly grated ginger or to taste
Sprinkle of salt
Mix together with wire whisk. Pour over salad.
Editor's Note: To read more of Anne and Linda's "how to grow and prepare" series, click here.
Linda Weiss and Anne Moore met while Linda was the food editor and Anne was the garden editor for South Carolina Homes & Gardens magazine. They now write articles for the ETV GardenSMART television show website, where Anne is the horticulture editor, gardening consultant, and e-newsletter editor. Anne has written for magazines and newspapers. She is a member of and a recipient of a Silver Award for magazine writing from the Garden Writers Association. Linda is a personal chef. She attended Le Cordon Bleu of Paris’ catering program, has appeared as a guest chef on numerous television shows, has been a culinary educator for 10 years, and a food writer for a number of magazines. She is a professional member of The James Beard Foundation and the Southern Foodways Alliance. She has written a cookbook, "Memories From Home, Cooking with Family and Friends."