The Daikon radish is an underused treasure of the veggie world. The Daikon’s strong, spicy flavor is mellowed as it’s sautéed in coconut oil, then contrasted beautifully against walnuts and agave nectar. This recipe comes to us from Danica of Soundly Vegan.
- 2 teaspoons coconut oil
- 4 cups Daikon radish*, cut into bite-sized pieces
- 1 tablespoon light miso*
- 1 tablespoon agave nectar**
- 1/3 cup raw walnuts
- Daikon radish tops, chopped
*Found in the Asian markets or the Asian or vegetable section of most grocery stores.
**Found in health food stores or the sweetener section of most grocery stores.
Place the coconut oil in a frying pan over medium-high heat. Sauté the radish slices in the pan, stirring occasionally, for 4-6 minutes, or until they are slightly softened.
Place the miso and the agave nectar together in a large bowl and stir until well combined. Add the sautéed radishes and walnuts. Toss well to coat.
Spread the radish tops around the pan evenly and cover. Take the pan off the stove and set aside for 3-5 minutes, or until the Daikon’s greens wilt.
Remove the frying pan’s lid and pour any condescended steam on the lid back into the pan. Pour the radish tops and any liquid that has accumulated into the bowl with the radishes and walnuts. Mix until all ingredients are well combined and the veggies are coated in agave glaze. Divide into servings and enjoy.