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Mild and Crisp
Daikon radish can be kept up to four months in a cool environment.
Daikon radish is a versatile vegetable and has numerous applications both raw and cooked. Shredded Daikon radish can add crunch to a green salad or a bit of spice to a slaw. Julienned Daikon radish is commonly pickled with other vegetables such as carrots. Slice Daikon radish into rounds and bake at a very low temperature to make Daikon chips. The Japanese root vegetable can be substituted for Turnips in any recipe, and can be cubed and added to pot roasts or other meat dishes.
Daikon radish is high in enzymes that aid in the digestion of fat and starch. It contains high amounts of vitamin C, potassium and phosphorus.