The bigger the radish - the easier to shred it. Also eggs may be substituted by cooked or grilled chicken or beef. In this case julienne meet and add instead of eggs. All measurments are approximate. Adjust to your taste.

If you don't like the sharpness/spiciness of radishes all that much, then this recipe is great. By making the dressing with creme fraiche or sour cream, you get a mild, creamy yet refreshing salad :) This is a German recipe my mom and dad told me about so we remade with our garden radishes. Adjust the amount of vinegar, sugar and cream to taste.Try mixing in other herbs besides dill or a some sliced apple. Some German recipes will add 1-2 Tbsp of horseradish too but I'm not a fan.

Inspired by the fresh local produce I saw I wanted to create something fresh and new that I had never done before. We were very pleased with the results!

I've been making this salad for a long time. It also tastes great with ponzu instead of vinegar.Julienne the daikon as thin as you can. You can use a slicer to make it easier. Recipe by Yuuyuu0221

Daikon radish sprouts are inexpensive and available everywhere, and are really handy to use as toppings or garnish when a little color is needed. I always seem to have some left over, so I was wondering if there was a recipe that would allow me to use them in something that could be marinated in advance. The marinade sauce is adapted from a recipe that I wrote down from a booklet I saw more than 10 years ago. It was a sweet sauce so I thought it would go well with the spiciness of the sprouts. I tweaked the recipe in many ways to work well with the ingredients.I'm not sure how long this lasts since we always finish it the next day. Please try to finish it as soon as possible. You can of course make it in a plastic container from the start. I just prefer to make it in a bowl and then transfer it to a plastic container because I think the flavors meld better that way, especially if this is to be eaten the same day it's made.If you use cucumbers instead of sprouts as suggested in step 9, be aware that cucumber changes color faster than sprouts, so you may want to eat the salad the same day it's made. For about 3 servings. Recipe by Sabumochi

Super healthy Japanese tasty salad.You can enjoy fresh Daikon easily!!!

This is the recipe from my grandmother ( she is a Yiddishe Bobe in all the senses) it has a strong flavor since it combines very powerful flavor ingredients but not as strong as one would expect, some how it's milder than just egg and onion salad, if you like egg salad and radish you will love it. It makes a great egg salad sandwich too.

Raw daikon radish helps you digest oils and proteins and also treats your sore throat and hangover. It's good for you. I try eat Daikon for digestion when I have things such as Tempura, Shabu-Shabu, Yakiniku or Tonkatsu. I used canned tuna this time, but you can use imitation crab meat instead. Here's my recipe. *If you can't find daikon radish at store, you can use sweet turnip. It tastes similar.

I just copied what my husband's mother made.Tips... Just mix!! If it's bland, add salt to your liking. The ham and tuna are already salty, so I think it tastes great even without salt . You can substitute mayonnaise as well . If you let it sit for 10 minutes after making it, the spiciness of the daikon radish sprouts will soften . Recipe by inomari

I've always eaten daikon radish this way.If you cut the daikon radish into slightly thick matchsticks, the texture will be better. For 1 serving. Recipe by kyontora

I wanted to enjoy the taste of fresh vegetables and came up with this. My kids loved it too.Enjoy the crunchiness of fresh cucumber and radish. Dress the salad with whatever you like! Let me know which you like best. For 2 servings. Recipe by Wakki-ukki-

I wanted to make something delicious from kumquats, so I made them into a salad.Microwaving the kumquats in the sugar and vinegar gives them an even more pronounced sweet-sour flavour and softer skins, making them easier to chew.Because tuna is quite salty, I didn't use a lot of mayonnaise, but you can add more to taste. Recipe by Kaorinoyama