Daikon radishes are root vegetables that you’ll find at most farmers markets in the late summer or fall. This Daikon radish recipe is delicious and pretty healthy. I say “pretty” healthy because you can cut down the calories even more by baking them in the oven, which requires less oil.
I used coconut oil for this recipe, which gave the radish an awesome buttery flavor. Yes, I know coconut oil is high in saturated fat. But remember, not all saturated fats are created equal.
Other than oil, all you really need is a little salt and pepper. When you’re cooking these, make sure each slice has enough cooking space in the pan. This means you’ll probably have to cook these in batches, but the nice crispy texture makes it all worth it.
Here’s the Daikon radish recipe.
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- 1 Daikon radish
- 2 T coconut oil
- 1/4 tsp. salt
- Black pepper (to taste)
Peel the skin off the radish and cut the ends off. Cut the radish into super-thin slices (or use a mandoline slicer). Season with salt and pepper and cook in batches in a pan with the coconut oil. I cook these for about 5-7 minutes a side until I got some nice crispy brown edges.
390 calories, 20 g fat, 38 g carbs (5.5 g fiber), 15 g protein, 509 mg sodium