Have you ever wondered what to do with a daikon radish? Yeah... me too! I've always grated them for green salads; but, with our own pretty patch of white icicles growing in the garden, thought I'd try to dig a little deeper and do something new. With such a solid, strong bite (not quite the kick of a horse, but definitely a good punch in the mouth) it would be a shame to not use them for a greater good.
I was preparing burgers for lunch and so, inspired by my undying love for horseradish with beef and some lingering thoughts of recently made red radish slaw (that I still haven't told you about it - but I will), thought a quick pickled daikon shred would be an interesting accompaniment. Not such a far reach from grating in to salad, but different enough for me (and good enough to share).
First, peel away the woody exterior of the daikon, along with a few good sized carrots. Shred them using the smallest grater holes you have access to, sliding the vegetables lengthwise to produce the longest, thinnest strands possible. Set them aside.
Next, combine 3 tablespoons of apple cider vinegar, 1 teaspoon of soy sauce, 1 teaspoon sugar, 1/2 teaspoon salt and a pinch of powdered ginger in a jar with a tight fitting lid. Feel free to just pour, dash and adjust as you see fit (I would have done just that, but I've been trying to measure my amounts to make it easier to share with you). If you are following my measurements, please note that when I speak of tablespoons and teaspoons I'm not using measuring spoons - I'm just opening up my silverware drawer and pulling out utensils (soup spoon, tea spoon...). Give the mix a quick stir to combine the ingredients (choose your own spoon).
Add the veggie shreds to the jar and close the lid tightly. Give the jar a good shake, turning it upside down and sideways to get everything mixed up nicely. Put the jar in the fridge (or leave on the counter if you will be eating shortly) - give it a good shake or turn it from top to bottom (or lay on its side) every so often. The longer you let this marinate, the better it will taste (but the stinkier it will smell... sorry).
A terrific topping for the burgers, this quick pickled daikon shred would work well with all kinds of meals. Try it on pulled pork sandwiches or roll it up inside a wrap for an added touch of texture and fresh burst of flavour. Or just eat it straight out of the jar. It's too easy not to try and you really can't go wrong.
|quick pickled daikon shred|
Help! What else can we do with our daikons? Leave me a comment below or visit The Perfect Avocado on facebook - just please, PLEASE... let me know.