The word daikon actually comes from two Japanese words, dai (large) and kon (root). And that’s just what it is. Daikon radish, a large white root vegetable, is often served grated in small quantities with Asian meals, since it’s considered a good digestive aid. I often combine it with one or two other vegetables—if one, that would be carrots, as presented here, and if two, I’ll also grate any broccoli stem I’ve saved in the fridge. It’s a refreshing little salad that goes with just about any kind of meal.

　　

Ingredients

4 to 6 servings

　　1 large daikon radish

　　2 medium carrots

　　2 tablespoons flaxseed oil

　　2 tablespoons lemon juice

　　1 teaspoon agave nectar or natural granulated sugar

　　1/4 teaspoon dried dill

　　Salt and freshly ground pepper to taste

　　

Step 1

Cut the daikon and carrots into chunks and grate in a food processor.

　　

Step 2

Transfer to a serving bowl, add the remaining ingredients, and toss together. Serve at once.

　　

variation

Step 3

Grate the daikon radish and carrot separately and put into two small serving bowls. Divide the remaining ingredients evenly between them. Serve side by side.

　　

nutrition information

Step 4

Calories: 97

　　

Step 5

Total Fat: 7g

　　

Step 6

Protein: 1g

　　

Step 7

Carbohydrates: 9g

　　

Step 8

Fiber: 2g

　　

Step 9

Sodium: 30mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).