BOILED DAIKON WITH PUREED CILANTRO DRESSING
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The perfectly healthy and tasty way to eat nutrient-loaded Daikon is now at your fingertips!
I was a little apprehensive in writing this post about Daikon because it is too simple and does not involve cooking per se. However, considering so many people despise this gem of a vegetable, I thought it would be worth crushing some myths surrounding it. Honestly, daikon radish is my favorite wintertime vegetable with a natural zesty flavor that can surprise you!
This boiled recipe is an incredibly flavorful dish, and yet so unassuming. The daikon pieces are tender and all soaked up with the flavor of the pureed cilantro.
WHAT IS DAIKON?
Daikon is a cruciferous vegetable related to broccoli, kale, and cabbage. It is also referred to as white radish and popularly used in Asian cuisine. Daikon means big root. Indeed it looks like a bulky carrot, only white. It can be eaten raw, cooked, or pickled. The daikon greens can also be eaten raw or cooked. Usually, daikon is peeled before eating, but the skin is edible too. The flesh is very crisp, crunchy, and juicy.
Raw daikon radish has a sweet and lightly spicy flavor milder than a red radish. When cooked, it tastes mellow and sweet. It also becomes quite tender when cooked.
If you have not already, I urge you to try out this nutrient-loaded miracle vegetable. Wondering where to buy? Well, you can buy daikon at any supermarket, specialty store, or Asian grocery store.
RED RADISH VS DAIKON
Daikon and red radish belong to the same family, but they are quite different. The red radishes are eaten raw, mostly in salads whereas, daikon can be eaten raw or cooked. Red radishes are smaller and have a peppery flavor. Daikon or white radish is bulky, mild, and slightly sweet.
NUTRITIONAL BENEFITS OF DAIKON
Daikon is a little known superfood that often appears as a garnish with your sushi. It is a fiber-rich and low-calorie vegetable that is cheap and readily available. Not only is it rich in vitamins and minerals, but it also contains several beneficial enzymes that have anti-cancer properties. It strengthens the immune system, aids in digestion, and facilitates detoxification.
WHY SHOULD I MAKE THIS?
Apart from the nutritional benefits of Daikon, you should try this dish because of the following reasons:
- Including seasonal vegetables in your diet has never been easier.
- The recipe is a no-wok and no-cook recipe. You don't have to cook anything!
- This recipe could work as a great side dish in the wintertime.
- The recipe is easy, tasty, and nutritious all at once.
- It is a low-calorie, fiber-rich recipe ideal for weight-watchers.
- People on a detox-diet, do give this recipe a try.
- It is kid-friendly (regulate the amount of heat, and you are good to go)
- The recipe is Gluten-free, vegan, and dairy-free.
ABOUT THE RECIPE
This one has to be the simplest recipe on my blog so far. As I mentioned earlier, I was not even sure if it was worth sharing, but my main goal here is to introduce this wonder vegetable to those of you who are not aware of it.
As I discussed earlier, Daikon is endowed with healthy enzymes, vitamins, and minerals. It is a great idea to add it to your diet, especially with such easy recipes. This recipe is a no-wok recipe, which means technically, you don't have to cook anything. It presents the purest taste of daikon radish minus the blandness and is a perfect healthy side. I hope you give this recipe a try and add daikon to your meals.
The recipe is all about boiling daikon until fork-tender and serving it with a special pureed cilantro dressing. This dressing is so versatile that it can be used with almost any vegetable salad. Don't like the dressing? No worries, you can enjoy daikon without the dressing too, just sprinkle some sea salt and there you go! Sometimes, I simply mix grated daikon with plain yogurt and honey and enjoy it with crackers.
INGREDIENTS
Daikon - Select fresh fleshy and thick daikons for the best outcome.
Cilantro - Fresh cilantro yields the most potent dressing.
Thai green chilies - Depending on how hot you can handle regulate the number of chilies in the dressing.
Oil - Generally, I prefer using mustard oil, but you may use olive oil too.
Salt as per taste.
HOW TO MAKE IT?
Peel and chop the daikon into big chunks. In a saucepan, cover the daikon pieces with enough water and cover with a lid. Set to boil until fork-tender. This process should take around 20 minutes in medium heat. Drain and keep aside in a serving bowl.
In the blender, blend a bunch of washed cilantro and green chilies. Add a splash of water if required. Pour the contents into a bowl. Mix in salt and oil. The dressing is ready.
Pour the pureed cilantro mix on the boiled radish and toss lightly. Serve immediately.
FREQUENTLY ASKED QUESTIONS
How long does this dish keep well?
The dish tastes great on the first day and with each passing day, the intensity of the flavor goes down. Having said that, if you store the boiled radish and the cilantro dressing separately, you can enjoy the same taste for around 3-4 days. Simply warm the boiled radish pieces and lightly toss them in the dressing when you are ready to serve.
Should this be eaten hot or cold?
I love it hot as a side dish, but this dish may be served both warm and chilled.
Can I skip boiling the daikon radish?
While raw daikon is edible, for this recipe, it is advisable to boil it. Boiling the daikon helps it to easily absorb the wonderful flavor of the dressing.
How long does the dressing stay good?
The dressing can be stored in airtight containers for about 10-12 days. It tends to does lose its potency after that.
SERVING SUGGESTIONS
This dish can be enjoyed by itself, or it may be served with steamed rice. You may also serve it as a side-dish alongside soups, stews, and other one-pot meals.
STORING SUGGESTIONS
For best results, store the boiled daikon pieces and the dressing separately. Warm the boiled radish pieces and lightly toss them in the dressing when you are ready to serve.
BOILED DAIKON WITH PUREED CILANTRO DRESSING
Ingredients
- 1 lb Daikon or white radish
- 2-3 green chilies
- A bunch of cilantro
- Salt as per taste
- 1 tbsp Mustard or olive oil
Instructions
- Peel and chop the daikon into big chunks. In a saucepan, cover the daikon pieces with enough water and cover with a lid. Set to boil until fork-tender. This process should take around 20 minutes in medium heat. Drain and keep aside in a serving bowl.
- In the blender, blend a bunch of washed cilantro and green chilies. Add a splash of water if required. Pour the contents into a bowl. Mix in salt and oil. The dressing is ready.
- Pour the pureed cilantro mix on the boiled radish and toss lightly. Serve immediately.
Notes:
Add chilies depending on the amount of heat you can tolerate.
You may also serve boiled radish without the dressing, just sprinkle some sea salt and enjoy!
This dish is best enjoyed hot.
Calories
64.67Fat (grams)
3.88Sat. Fat (grams)
0.56Carbs (grams)
7.10Fiber (grams)
2.63Net carbs
4.47Sugar (grams)
3.64Protein (grams)
1.64Sodium (milligrams)
208.42Cholesterol (grams)
0.00
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