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 ...

start by peeling the daikon radish and carrots and slicing them into matchsticks or rounds, depending on your preference. The thinner the slices, the quicker they will absorb the pickling liquid.

As the popularity of daikon radishes has grown, they've become more widely available. “Daikon can be purchased at farmers’ ...

The second in the series to master winter daikon radish and turnip features Senmaizuke, literally “pickled thousand slices” of Kyoto, made by slicing the turnip. Many regional varieties of ...

Peel the daikon radish and cut a section off lengthwise so it has a flat edge now 4. Slice the daikon on a mandolin to get paper-thin shavings. 5. Clean the avocado and cut it into wedges of equal ...

Place slices in heat-proof bowl, cover with plastic wrap and microwave at 600 watts for 12 minutes. 2. Peel daikon radish and cut randomly into bite-size pieces. Cut tomato in similar fashion.

Heat oven to 350°F. Lightly drizzle 1 tablespoon olive oil over a flat baking pan. Peel daikon radishes and cut into slices that are a quarter inch thick. Spread slices evenly on baking pan. Chop ...