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?
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