Daikon is the Japanese word for "Great Radish". At full maturity, the daikon radish can weigh up to 2 1/2 pounds.
Daikon radish is a natural digestive aid bearing vitamins A, C and E. It is used in Ayuervedic medicine. I saved this last little tidbit for my fellow friends who suffer here and there from "a bad hangover", I highly recommend eating a cup of fresh shredded daikon the next morning to help sort the pain. It will do the trick!
Daikon Soba Noodle Salad with Miso Ginger Vinaigrette
Ingredients Serves 6
2 Bundles Soba Noodles
1 whole (1 1/4 Cup) daikon radish, diced medium, soaked in cold water for 20 minutes
1 Cup organic English cucumber, halved, seeded, diced medium
1/4 Cup organic scallions, sliced on a bias
Miso Ginger Vinaigrette
1 Tbsp ginger, grated
3 Tbsp organic rice wine vinegar
1/2 tsp mirin
1 Tbsp lime juice, fresh
1/4 Cup organic white miso paste
1 1/2 tsp organic agave nectar (can be swapped out for granulated sugar with an equal measurement)
3 Tbsp raw sesame oil
1) Bring water to a boil and add the soba noodles as said on package. Cook noodles al dente. Strain noodles. Be sure to rinse the noodles well under cold water. Toss with 1 tablespoon of sesame oil to keep from sticking and place in regrigerator while preparing the rest of the dish.
2) While the noodles are cooking and chilling, start to prepare the daikon and cucumber. Set aside and continue onto the vinaigrette.
3) Whisk together the grated ginger, rice vinegar, mirin, lime juice, white miso paste and organic agave nectar. Once well combined, slowly stream in the sesame oil until well blended.
4) In a large mixing bowl combine the chilled noodles, daikon radish, cucumber and Miso Ginger Vinaigrette. Mix well.
5) Garnish with green scallions and black sesame seeds.
Best way to peel ginger is to wash off the ginger root and peel the skin with a tea spoon. This will allow you to keep more of the ginger root as opposed to using a peeler.
Best way to seed a cucumber is to cut the cucumber in half and scrap the seeds out with a spoon.