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Grated Daikon and Carrot Salad

Photo by: Joey DeLeo
Comments: 1
 

Recipe

The word daikon actually comes from two Japanese words, dai (large) and kon (root). And that’s just what it is. Daikon radish, a large white root vegetable, is often served grated in small quantities with Asian meals, since it’s considered a good digestive aid. I often combine it with one or two other vegetables—if one, that would be carrots, as presented here, and if two, I’ll also grate any broccoli stem I’ve saved in the fridge. It’s a refreshing little salad that goes with just about any kind of meal.

Yield: 4 to 6 servings

Ingredients

  • 1 large daikon radish
  • 2 medium carrots
  • 2 tablespoons flaxseed oil
  • 2 tablespoons lemon juice
  • 1 teaspoon agave nectar or natural granulated sugar
  • ¼ teaspoon dried dill
  • Salt and freshly ground pepper to taste

Directions

1 Cut the daikon and carrots into chunks and grate in a food processor.

2 Transfer to a serving bowl, add the remaining ingredients, and toss together. Serve at once.

VARIATION:

 

Grate the daikon radish and carrot separately and put into two small serving bowls. Divide the remaining ingredients evenly between them. Serve side by side.


© 2008 Nava Atlas
 

Nutritional Information

Nutritional information is provided by the author.

Calories: 97
Total fat: 7 g
Protein: 1 g
Carbohydrates: 9 g
Fiber: 2 g
Sodium: 30 mg

 

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  • barcohen

    12.30.10 Flag comment

    I would love to try this recipe as well as the one with the broccoli stems since I am always looking for new ways to use those stems. I do have a question for Ms Atlas: why would you need to keep and serve the daikon and carrots separately?
    Many thanks.
    BC

 

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