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, Mixed,Green
, Daikon radishes are a staple in Asian cuisine, often pickled or served in a stir-fry, but you can also eat them raw for a crunchy bite. Sliced daikon is a great way to add unique flavor and texture to noodles, salads and veggie-based side dishes. Though they look like carrots, daikon radishes are white in
, http://www.edamam.com/ontologies/edamam.owl#recipe_2d3403ad96a3b9bb3b6c08421b701a01
, 4
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, Vegan,Vegetarian,Pescatarian,Dairy-Free,Gluten-Free,Wheat-Free,Egg-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Kosher
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, Ingredients:
- 3/4 pound mixed red and golden baby beets
- 2 tablespoons white balsamic vinegar
- 1 tablespoon Champagne vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- 2 tablespoons orange marmalade
- Pinch of crushed red pepper
- Salt and freshly ground black pepper
- 4 ounces mesclun salad greens
- 1 bunch watercress, thick stems discarded
- 1 cup thinly sliced peeled daikon (4 ounces)
,
, Daikon radishes are a staple in Asian cuisine, often pickled or served in a stir-fry, but you can also eat them raw for a crunchy bite. Sliced daikon is a great way to add unique flavor and texture to noodles, salads and veggie-based side dishes. Though they look like carrots, daikon radishes are white in color and have a spicy, sharp flavor instead of being sweet. Add crunch and tanginess to this inspired coleslaw or this healthy take on pad thai. If you want to expand your vegetable repertoire, look no further than F&W’s guide to daikon.
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