Daikon Fettucine with Tomato Basil Sauce
This recipe uses thin peels of daikon radish in place of traditional noodles.
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Daikon radishes are long, white roots that have a mild, sweet flavor. They often grow very large and are commonly harvested in the cooler fall months. Daikon radishes are an important element in many Asian cuisines, from use in kimchee and Japanese pickled, to soups and salads in India, Pakistan, and Bangladesh. Enjoy daikon radishes raw, make a quick sweet pickle, or cook to bring out the sweet flavor.
Handling: Trim the radish greens and roots. Peel if you like (though not necessary).
Storing: Daikon will last up to 2 weeks stored in the fridge in plastic bag or wrapped in damp towel in fridge. Their greens should be stored separately.
Freezing: Cut into smaller pieces. Blanch in boiling water for 2-3 minutes. Place in a freezer-safe container for freezing.