It looks like a big white carrot but it tastes a lot like the small red radish, except that the flavor is milder. It was my first "encounter" with Daikon - also known as Japanese Radish, Chinese Radish, Oriental Radish, Icicle Radish and Satsuma Radish - and I had to find out how to prepare it.
I have learned that Daikon can be eaten raw in salad, pickled, grated for use as a condiment, or in stir fries, soups and stews. For my first trial, I chose to mince it and to make a stir fry combining Extra Firm Tofu, Chery Tomatoes, Kale and Pine Nuts. I served with Red Quinoa.
Nutrition Information - Daikon is very low in calories. A 3 ounce serving contains only 18 calories. It is rich in vitamin C (34% of the RDA recommendations), and also contains active enzymes that aid digestion, particularly of starchy foods. Too bad my Daikon didn't come with leaves because they are know for also being rich in vitamin C, beta carotene, calcium, and iron; definitely worth using instead of discarding, no?
And for those who like to grow their own vegetables - I personally wish I was good at it - there are many kind of Oriental Radishes seeds available online.