Wafer thin slices of daikon are spread with a fresh cilantro pesto, layered with cucumber, avocado and sprouts and then rolled up tight in these bite sized appetizers.
When was the last time a daikon radish ended up in your basket at the store or farmer’s market?
Chances are it’s one of those vegetables you may have passed by dozens of times and never noticed or known what to do with. The giant white vegetable that resembles a carrot but with the firm, crisp texture and crunch of a radish can be easy to miss which is a shame considering how wonderfully versatile it is.
Milder than most radishes, they can be eaten cooked or even pickled, but offer the most benefits raw due to the enzymes they contain that help with the digestion of fats and proteins which are most plentiful in their uncooked state.
Sliced wafer thin, their pliable nature makes them excellent roll material and a light and easy appetizer or snack. Bite-sized daikon rolls are elegant, but easy to make and take on picnics or to parties.
You take long sheets of daikon and spread them with a layer of a chunky herb and nut paste made from cilantro, green onions and pumpkin seeds, top them with batons of cucumber, slices of avocado, and a handful of sprouts then roll them up tight.
The cilantro pumpkin seeds pesto is the kind of thing I make extra of and keep on hand in the fridge to assemble these more easily throughout the week (just make sure to top the jar off with a layer of oil to keep it fresh).
Bright cilantro is a nice compliment to the lively character of the daikon, the cucumber adds even more crunch while the avocado and pumpkin seeds add a creamy, nutty mellowness to the mix but you can vary the filling endlessly depending on what you happen to have on hand.
Have you ever had daikon?
Serves serves 4 to 6
Wafer thin slices of daikon are spread with a fresh cilantro pesto, layered with cucumber, avocado and sprouts and then rolled up in these fresh bite sized appetizers.
25 minPrep Time
Save RecipeIngredients
- 1/2 cup/56g raw pumpkin seeds (pepitas) or sprouted
- ½ a large bunch or 1 small bunch of cilantro, stems removed
- 1 to 2 small green onions
- 2 Tablespoons/30ml extra-virgin olive oil or avocado oil
- 1 Tablespoon/ 15ml freshly squeezed lime juice (plus more lime to serve)
- ½ teaspoon sea salt and freshly ground black pepper to taste
- 2 daikon radishes, peeled and sliced lengthwise into long thin strips on a mandolin
- ½ an English cucumber, peeled seeded and cut into batons
- ½ an avocado, thinly sliced (optional)
- A handful of sprouts or microgreens (like radish or broccoli), rinsed and gently patted dried
Instructions
- Pulse the pumpkin seeds, cilantro, green onions and ½ teaspoon salt in a food processor until coarsely chopped.
- With machine running, gradually add the olive oil and lime juice, scraping down the sides as necessary blending until a coarse purée forms, adding a teaspoon or two of water as necessary to create a spreadable paste.
- Season pesto to taste with additional salt and freshly ground pepper if desired.
- Spread a small amount of the pesto mixture along the inside of the daikon slice. Top the edge large edge closest to you with the cucumber batons, avocado slices and sprouts.
- Roll the daikon tightly away from you and place seam side down on a plate. Place a weighted plate on top to hold the rolls down while you finish the rest. (You can also use a toothpick to hold the rolls together.)
- Repeat with the rest of the slices and serve immediately sprinkled with an extra pinch of salt and a squeeze of lime if desired.
Notes
Gluten-Free, Grain-Free, Vegan, Raw, Paleo
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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