Looks like a pretty pappardelle pasta dish. But it isn’t pasta. It’s daikon root, shaved into long peels with a vegetable peeler.
Daikon is a type of radish, but much milder than the red radish most of us are familiar with. It’s shaped like a carrot, but fatter. Daikon is used often in Asian, particularly Japanese, cooking, as well as in macrobiotic cooking. It’s low in calories, high in vitamin C, and supposedly aids in digestion; thus it’s considered a weight-loss food.
Personally, I think it makes a pretty side dish. I also like to use the above salad as a beautiful garnish on top of other salads, or bean dishes, or rice dishes… etc.
Sliced into rounds, and simmered in soy sauce and mirin, the cooked daikon takes on a sweeter, softer texture.
But let’s talk about how to make daikon salad with pumpkin seed pesto. This recipe takes about 5 minutes to make, and the daikon can be replaced or accompanied by carrots, squash, zucchini, or anything else you can peel!
1/2 small daikon root
2 Tbsp pesto (try this recipe, or this one. You can replace the herbs and nuts with any leafy herb and nut/seed you like – or just buy a jar)
1 lemon wedge
1 chopped umeboshi plum and toasted pumpkin seeds for garnish
a vegetable peeler
Begin by peeling the daikon root and slicing it into paper-thin peels with the vegetable peeler.
Using your hands, massage the pesto and lemon juice into the daikon peels, coating well.
Use your fingers to set the daikon gently onto a plate, or on top of a rice or bean dish, so that it forms a pretty nest. Top with the ume plum and seeds.
large bodies of water, particularly the ocean, and everything that goes with it: the endless shades of blue and green and grey and white, the sounds of waves and seagulls, its expansiveness, its restorative nature.
natural light. natural light. natural light! (i need it)