Copyright images and text 2008, All Rights Reserved |
Recipes - Asian Radishes
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No matter where you go in Asia, radishes are enjoyed at nearly every meal in their raw, cooked,
and/or pickled form. Unlike their European counterparts, Asian radishes have a sweet,fresh flavor
that can be enjoyed in a variety of ways.
and/or pickled form. Unlike their European counterparts, Asian radishes have a sweet,fresh flavor
that can be enjoyed in a variety of ways.
East Meets West Daikon Salad
10 oz daikon or any asian radish like hong vit or moo
1 Tablespoon salt
3 Tablespoons mayonnaise
1/2 Tablespoon soy sauce
1/4 - 1/2 teaspoon mustard powder (any kind, but sharper is better)
Thin-sliced prosciutto, dried scallops, or canned tuna
1. Cut radish into matchstick-sized pieces and place in strainer. Sprinkle with salt and mix
thoroughly. Let sit for 15 to 20 minutes. Water will drain out of the daikon, so place the strainer
over a bowl.
2. When the radish has become limp, rinse under water to remove the salt. Then squeeze to
remove as much water as possible.
3. Mix radish with the prosciutto or seafood. Combine mayonnaise, soy sauce and mustard
powder in a bowl and then fold into the salad.
10 oz daikon or any asian radish like hong vit or moo
1 Tablespoon salt
3 Tablespoons mayonnaise
1/2 Tablespoon soy sauce
1/4 - 1/2 teaspoon mustard powder (any kind, but sharper is better)
Thin-sliced prosciutto, dried scallops, or canned tuna
1. Cut radish into matchstick-sized pieces and place in strainer. Sprinkle with salt and mix
thoroughly. Let sit for 15 to 20 minutes. Water will drain out of the daikon, so place the strainer
over a bowl.
2. When the radish has become limp, rinse under water to remove the salt. Then squeeze to
remove as much water as possible.
3. Mix radish with the prosciutto or seafood. Combine mayonnaise, soy sauce and mustard
powder in a bowl and then fold into the salad.