If you’ve never heard of or seen a daikon radish before, then you may be surprised to learn that they look nothing like the bright pink radishes you’re used to seeing. Instead, a daikon radish is creamy white and long, looking very similar in shape to a carrot.
Unlike carrots, however, a daikon radish has very thin skin that doesn’t need to be peeled. It’s also much milder than the pink radishes in its sharp flavor.
Because this unique root vegetable doesn’t need to be peeled, it’s very easy to prepare. You can just give the radish a good scrub under water, then cut it up any which way you like. Daikon radishes are abundant in vitamin C, phosphorous, and potassium — all essential nutrients that are necessary for good health.
This daikon radish recipe has you cut up your radish into thin slices to roast alongside sliced carrots. It’s simple, delicious, and the perfect way to use this tasty, crunchy veggie.