I’m a huge fan of meals in a
bowl. They can be soups, stews,
hearty grain dishes, or even salads.
In fact, more and more, I prepare my salads chopped–meaning that the
ingredients are cut small and tossed together to make more of a slaw than a
chunky salad. Which is one reason
I also like the vegetable grater for veggies like carrots, beets, and
zucchini. Tonight, I took the
grater to another vegetable, the daikon radish. Shown above, it’s much larger than the typical round, red
radish. I’ve seen them over a foot
long. This one was not so
big.
Why eat daikon versus red
radishes? I actually prefer them to red radishes because they have less of a
bite. The taste is similar, just
less intense. And to me, this is one vegetable where looks can be deceiving
because rather than a vibrant red or orange or green color, they’re white and I
always associate bright colors with beneficial nutrients. Yet for few calories, they’re loaded
with vitamin C, folate, magnesium, phosphorus, potassium, copper, and lots of
fiber. And shredding really
brings out the water in them, so they’re juicy and a little crunchy at the same
time.
Just wash, peel, and shred with
the large grater. Tonight, I ate
them alone as a side dish with some greens and pumpkin soup. But they’re great in a salad too and I
like to cut them into sticks for dipping into hummus or guacamole. If you normally shy away from radishes,
I encourage you to try daikon.
It’s a simple healthy food you don’t want to miss out on…
