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

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'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

I came up with this low-cost, easy-to-make dish that uses tofu and daikon radish sprouts, two inexpensive ingredients.For a nice touch, sprinkle with white sesame seeds before serving. Recipe by Mekadokku

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 like natto, so I added it to the vegetables I usually eat to make them really healthy.Nothing to speak of. This is a very easy recipe. Recipe by kurukurumin

It’s one of my favorite Russian salad since childhood. I veganized it and it turned out very yummy!

This recipe was introduced on a section of a TV programme.I actually thought the recipe was too easy to be good, but it came out delicious!I noted an easy-to-make amount for this recipe.There are none. Recipe by michiyo36

I came up with this because I wanted to eat a healthy salad containing daikon radish.Mind you don't add too much salt to the daikon radish and cucumber. Adjust the taste with the ponzu. It's nice with a touch of sesame oil added too I used canned tuna in brine this time, but tuna in oil is also fine. Recipe by Mitsuko nesan

I received some really fresh mizuna greens and daikon radish as a gift! So I wanted to try them out raw first.Dry the vegetables very well. Then, just mix and that's it! Recipe by Umi mama

I thought of this recipe to consume the daikon radish we harvested from our vegetable garden.Water will seep out of the daikon once the ingredients are added, so make this just before serving.I think it's better if you add enough wasabi to taste the bite. Make sure not to add too much soy sauce. ♪ Recipe by Kohatenhaha

I make this salad for my family all year long.The point is how to cut the daikon radish! Cutting it in this way makes it crunchy, even though the lengths will be uneven. Cut thinly as you can.Since the jako are fried on medium-high heat, please don't take your eyes off of them and stir them around continuously. The aroma and the crispiness is amazing. Recipe by rie-tin