I love daikon radishes. They seem to be sweeter than other radish varieties, and they improve the soil where they are grown. The long taproots can grow to be huge, and when they are pulled, they look like little people. Daikons are also very versatile in the kitchen. They are delicious in stir-fry, incorporated into ferments either on their own or mixed with other vegetables. They make the best crunchy, tangy brined or grated pickles, and are even great added raw to salads. This salad, flavored with dill, brought out the sweetness and earthy taste of the radishes.
Creamy Dill and Daikon Salad
1 cup sour cream or crème fraiche
1 medium-to-small daikon radish
2 sprig dill, minced or snipped up, and some left over for garnish
1 shallot, peeled and very finely sliced
salt and freshly ground black pepper
- Wash, trim and dice the radish into small chunks.
- Mix with other ingredients, and add some fresh dill sprigs on top for garnish.