Daikon recipe ideas

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          Daikon fries
  • Cut the daikon into ‘daikon fries’ (approx. 5 cups)
  • Create a marinade with soy sauce/ tamari (1 tsp), chilli (1/2 tsp), ginger (1/2 tsp), sugar (1/2 tsp), salt (1/2 tsp) and coconut oil (1/4 cup)
  • Coat the fries evenly with the marinade
  • Roast them for about 30 min (turn the fries after 15)
  • Let cool and drain on paper towels before serving.
Daikon Noodles
  • Spiralize, grate or julienne the daikon together with carrot and or zucchini to use as raw noodles in any noodle dish, as in a Pad Thai: served with bean sprouts, ginger, eschallots, lime, coriander, black sesame seeds and home made peanut sauce.
Roast daikon & root veg
  • Chop potatoes, carrot, daikon and beetroot into small cubes
  • Toss with olive oil, thyme and salt
  • Roast until (not too) soft
  • Squeeze over lemon juice
Daikon fritters
  • 200gr daikon grated
  • Mix well with 1 clove garlic, 1 egg, ½ cup almond meal, ½ tsp paprika powder, ½ tsp chilli paste or sauce, s&p,
  • Fry until crisp.
Daikon rice paper rolls
  • 20 rice paper rolls
  • For the filling: 200gr vermicelli noodles, daikon and carrot julienne cut, 1 cup bean sprouts, 1 cup shredded lettuce or spinach, 20 fresh mint leaves, black sesame seeds, Hoisin sauce for serving
  • Cook vermicelli for 2-3 minutes and rinse with cold water to cool
  • Add all other ingredients for the filling to the bowl and season with s&p
  • Place a sheet of rice paper in hot water for about 15 sec (till soft)
  • Add a spoon of the filling and fold in the sides of the rice paper and roll up tightly
  • Repeat with as many rice paper rolls as desired
Daikon coconut curry
  • Add daikon to your simmering curry sauce, just as you would use carrot or potato, for example a coconut curry with pumpkin, peas or beans, shallots, garlic, curry powder and coconut cream
  • To serve with rice, black sesame seeds and coriander.
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