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Author Notes: Sometimes we vegetable gardeners have to eat a lot of the same thing, quickly. It's good to have a few easy ideas in your back pocket. Here's one for daikon, my favorite crispy, crunchy radish that conveniently comes in just one size--jumbo! Aside from pickling, it also doesn't preserve well. This summer I discovered a top-secret grove of daikon in my cabbage bed, and nobody will admit to sowing it (that means it was me).These thinkgs are 2 feet long, 3" in diameter, at the biggest point. They keep fantastically well in the crisper drawer, and you can chop off a few inches for a salad, and store the rest.
This salad is a quicky, using ingredients that I had on hand. —bonbonmarie
- 1 can tuna in olive oil
- 1 cup peeled, grated daikon radish
- 2 teaspoons rice vinegar
- 1 teaspoon toasted sesame seed
- 1/4 teaspoon pomegranate molasses
- 1 teaspoon wakame (seaweed)
- salt/pepper to taste
- 1 teaspoon pomegranate arils for garnish
- toss together tuna (with some / all of the olive oil it was packed in) and grated daikon with vinegar and molasses.
- Salt and pepper to taste (I don't add salt to this).
- Sprinkle with sesame, wakame and pomegranate arils and enjoy!
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