A new veggie to me during this weight loss journey is the Daikon Radish–most easily found at Asian markets or in the ‘specialty veggie’ section of some grocery stores (Winco usually has them).  I had read that some folks like to use them for a potato substitute–so I tried it in a few things and will share with you how I like to use them.

What they look like –

This is Daikon Radish

As you can see they are like a HUGE white carrot.  I look for even coloring and not ‘slimy’ texture at all–really firm all over it.  It will have bumps and little ‘holes’ which is normal.

How to prepare Daikon Radish –

Daikon–remove ends and peel
Thinly grated Daikon
Cubed Daikon for roasting

I cut off the ends and peel it–easy peasy–the rest depends on how I am planning to use it.  Most often I just grate it – but if I am using it with a roast I will dice it into 1/2 to 3/4 inch cubes.

LOVE the pattern on the inside of this–as you can see from the cut off end–so it makes for really pretty ’rounds’ if you thinly slice it for a ‘crudite’ platter.

These store pretty well–just in plastic containers–to keep them from getting slimy before I use them – I place paper towels in the container or baggie with them.

Using Daikon Radishes –

I like to use the raw grated daikon to easily add a nice bite to salads–also easy to toss into stir fry.

I have tried them as ‘hash browns’ – and it depends on what you like your hash browns to be–I LOVE extra crispy hash browns–so since these maintain a nice crunch even when cooked–I liked them.  They did get more brown than potatoes do–I cooked mine a bit too long in this pic–but, again, that is how I like my hash browns.

Great as crispy hash browns

I also tried them in ‘funeral potatoes’.  I liked them but no one else in my family did.  Daikon doesn’t absorb or get soft like a potato–so the texture of the dish is completely different.  I expected that and so I enjoyed the flavors.  You can find my recipe for it (including what I do as a replacement for the cream of chicken soup) here. (recipe coming soon)

Daikon in ‘funeral potatoes’

The other way that I have enjoyed Daikon is just tossing it into the crockpot with a roast (pork or beef) during the last hour or so when I also add in the carrots.  This is DELICIOUS!!!  Again – they don’t get as soft as a potato–but everyone in the family loved these!

Daikon with pork roast


Nutrition Info for Daikon Radish –

Very low glycemic load – decent source for Vitamin C and Folate.

Per 100 gms: 18 calories, 15.5 from carb, 1.7 protein.  Has 2.5 gm net carbs per 100 gm

See  more details here: Oriental Radish Nutrition Data

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