The large daikon radish resembles a fat, white carrot, but its flavor is closer to its cousin, the red radish. Daikon is often served as a garnish to sashimi or sushi, but its crisp, spicy flavor also complements salads, stir-fries or roasted vegetable dishes. Shredding daikon for a salad or garnish doesn't require fancy knife skills or special tools. A regular box grater can quickly turn the large root into more manageable shreds.
Wash the daikon under cool, running water. Scrub the skin with a vegetable brush until it's clean.
Cut off the root end and the leafy top with a sharp knife. Peel off the outer skin with a vegetable peeler, as you would a carrot.
Set a box grater on top of a plate. Use a grater with large shredding holes on one side.
Hold the daikon by one end and support the top of the box grater with the other hand. Slide the daikon down the side of the box grater from the top of the grater toward the bottom, along the large holes. Continue until the entire root is shredded and the shreds have collected on the plate.
- Use shredded daikon raw or saute it for one or two minutes, or just until it begins to become tender.