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
Ingredients
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1
can tuna in olive oil
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1 cup
peeled, grated daikon radish
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2 teaspoons
rice vinegar
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1 teaspoon
toasted sesame seed
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1/4 teaspoon
pomegranate molasses
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1 teaspoon
wakame (seaweed)
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salt/pepper to taste
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1 teaspoon
pomegranate arils for garnish
Directions
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toss together tuna (with some / all of the olive oil it was packed in) and grated daikon with vinegar and molasses.
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Salt and pepper to taste (I don't add salt to this).
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Sprinkle with sesame, wakame and pomegranate arils and enjoy!
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