HOMENEWSROOMPROGRAMSSCHEDULE
The Produce Corner Recipes
Daikon
The largest and mildest form of radish grown. Also known as Japanese Radish and is available all year long. Look for firm, smooth skins and good freshness. Daikon should be white. This is an extremely versatile vegetable that can be eaten raw in salads or cut into strips or chips for relish trays. It also can be stir-fried, grilled, baked, boiled or broiled. To prepare, peel skin as you would a carrot and cut for whatever style your recipe idea calls for.
For Chips, Relish Tray Sticks or Stir Fries
Simply peel Daikon with a peeler and cut crossways for thin chips. Dip thin chips in ice water and they will crisp and curl for a Daikon chip platter with your favorite sour cream or yogurt dip. Cut into julienne strips for relish trays, salads or stir-fries.
Enjoy!
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