I grew up with white radish, commonly named daikon, in Korea. You should get to know them if you are not familiar with this delicious and nutritious white veggies.
Health Benefits
- It contains antioxidants associated with fighting free radical damage, a known cause of cancer.
- High in vitamin C. It offers great immune system support and helps prevent illness such as the common cold. The leaves have a much higher concentration of vitamin C than that of daikon roots.
- It helps to combat bacterial and viral infections.
- High levels of vitamin C and B helps to prevent chronic inflammation in the body which can lead to problems such as arthritis and heart disease.
- Raw daikon juice is abundant with human digestive enzymes that help the body process proteins, oil, fat and carbohydrates.
- A natural diuretic, it may also be helpful in treating urinary disorders.
- The leaves are an excellent source of calcium, which helps promote healthy bone growth and may lower the risk of osteoporosis.
There are so many ways of using them. In Korea, we dice them and make a Kimchi, stir-fry julienned radish with salt, pepper and sesame oil for a side dish, braise with fish, add into the bone broth soup, pickle them with a bit of wasabi and wrap with raw veggies or meat, etc. Countless! Eating raw Korean radish is quite sweet, fresh and crunchy, but I find Australian ones taste a bit bitter. So you will need to add a dressing or sauce. This recipe is so refreshing, perfect for summer.
Ingredients
1 white radish 1/2 cup sliced green beans
a bunch of coriander
a tsp of brown sugar
a tbsp of apple cider vinegar
a tsp of amino soy sauce
a tsp of sesame oil
a tsp of sesame seeds
salt and pepper to taste
Use a veggie spiraliser or peeler to make radish noodles. Place the noodles in the pickling liquid (brown sugar, vinegar and soy sauce) for 30 minutes to 1 hour. Slice green beans and roughly chop coriander. Mix with pickled radish noodles. Add salt and pepper to taste. Sprinkle sesame seeds and drizzle sesame oil before serve. Serving suggestions? I served with steamed bok-choy and semi-boiled eggs. Pan-fried tofu 0r grilled fish or chicken breast will go really well together, as well 🙂
