I’ve grown to love Daikon radish and I’ve used it is various ways. I’ve used it roasted and in soups and sauerkraut and hidden it in stews and gravies. Here is a way to make an interesting texture that reminds me of rice.
I’ve added jicama to this recipe just for a bit more crunch! Jicama, (as well as radish) is full of fiber that feeds your microbiome.
While it looks pale and simple, daikon packs a good nutrition punch. It is high in vitamin C – a powerful anti-oxidant – folate, and B6 and has lots of minerals such as potassium, phosphorus, calcium and magnesium. There are plenty of trace minerals such as selenium and manganese as well.
Radish, like other cruciferous vegetables in the Brassica family, contains sulforaphane, an anti-oxidant compound. Studies suggest that sulforaphane protects against prostate, breast, colon and ovarian cancers by virtue of its ability to inhibit cancer cell growth as well as the cytotoxic effect it has on cancer cells.
Radishes also contain many phytochemicals like indoles which are detoxifying agents and zea-xanthin, lutein and beta carotene, which are flavonoid antioxidants that protect against free radical damage.
In Asia, radishes of all kinds are eaten on a daily basis and considered very nutritious. They can grow in all seasons and they come in many sizes, colors and shapes. Daikon is grown in the winter, thus the white color. I love the flavor daikon gives to this mock rice dish!
Note: If you are sensitive to vegetables in the Brassica family (cabbage, brussel sprouts, broccoli, cauliflower, etc) be careful to try this dish in small amounts to make sure you can tolerate it.
Tip: For your friends and family who are rice eaters, this can be added to cooked rice to jazz it up a bit!
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