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
can tuna in olive oil
peeled, grated daikon radish
toasted sesame seed
salt/pepper to taste
pomegranate arils for garnish
In This Recipe
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!