Further Food Nutritionist Commentary:

One medium sized Daikon radish provides over 100% of the daily recommended vitamin C levels, which is crucial for tissue growth and repair. It is also a good source of magnesium, which is required for many biochemical processes in the body. Daikon radishes are also a great source of fiber and are naturally low in calories.

By Kathleen Benson, RDN LD

Pickled Daikon Radish and Carrot Salad

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Servings: 2

Ingredients

1 medium sized daikon radish
2 carrots
3-4 red radishes
1/4 teaspoon real sea salt
1/4 cup olive oil
2 tablespoon apple cider vinegar
1-2 teaspoon honey
2 tablespoon parsley, minced

Instructions

  1. Wash the vegetables.
  2. With a hand grater or food processor, grate the daikon, carrots and radishes. Put the grated veggies into a large mixing bowl, add salt and toss. Let the veggies release their water (about 10-15 minutes). Discard the water.
  3. Whisk olive oil, vinegar and honey. Pour dressing on top of grated veggies and toss a couple of times. Let the salad marinate for 15-20 minutes. Toss with parsley.
Wash the vegetables. With a hand grater or food processor, grate the daikon, carrots and radishes. Put the grated veggies into a large mixing bowl, add salt and toss. Let the veggies release their water (about 10-15 minutes). Discard the water. Whisk olive oil, vinegar and honey. Pour dressing on top of grated veggies and toss a couple of times. Let the salad marinate for 15-20 minutes. Toss with parsley.

Nutrition Information

Per Serving:  Calories: 282; Total Fat: 27 g; Saturated Fat: 4 g; Monounsaturated Fat: 20 g; Polyunsaturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 312 mg; Potassium: 230 mg; Carbohydrate: 11 g; Fiber: 2 g; Sugar: 7 g; Protein: 1 g

Nutrition Bonus: Vit A: 210%; Vitamin C: 15%; Iron: 4%; Calcium: 3%;

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