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

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 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 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

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.

We take tacos super seriously, and this fun twist on the classic taco is no exception. The duck is seasoned with a blend of guajillo chiles, arbol, paprika, cumin, coriander, and garlic, and the radish and lime salad is a delicious and refreshing topping. These tacos are served with a very fall side of cumin roasted butternut squash. Oh, and did we mention there’s cotija cheese involved? A crowd pleaser for sure (Or eat both servings yourself. You do you.) Learn more at www.PeachDish.com

This is a salad I made at a friend's house. It's actually her grandmother's recipe.I remember being surprised at how it seemed like a modern recipe--it's certainly not an old-fashioned taste!The trick is to boil the kabocha in consomme stock. Also take care not to over-boil the kabocha and thoroughly drain and cool it after boiling.You can add seasonings as you like.But it's plenty delicious as-is.Thanks to everyone's suggestions, I'm now using the water leftover from boiling to make soup! It's probably best to use quite a lot of water. Recipe by Kinakorin

I like this squash. Most of the recipes here, they use as a substitute of noodles. But this crunchy squash reminds me of a daikon radish. So I tried salad instead of pasta dish. It's not bad. I hope you enjoy it.

I added some mixed beans and cheese to the kabocha squash salad I usually make for a lunch with friends.It's also good with canned tuna added. For 4 servings. Recipe by chokomi513

I experimented a lot before coming up with this recipe. My mother-in-law, who's a great cook, always praises this salad too! My family likes rice and dense flavors so I use 3 cheeses and mayonnaise in it.Use the recommended cheese, and be sure to get rid of any excess moisture. Please adjust the cooking time depending on your microwave. If you need to heat it for longer, don't forget to cover it with plastic wrap to prevent it from drying out. For 2 to 3 servings. Recipe by Nanakai mama

My first recipe using a small variety of kabocha squash called "Bocchan".It's about 12 cm in diameter, and is sweeter than most other kabocha squash types. For 2 servings. Recipe by Ni-na41

Since I keep a stock of frozen kabocha, I used it to make a salad.When mashing with the fork, try to achieve a smooth consistency!!Unsweetened yoghurt is also fine.Using the unsweetened type highlights the natural sweetness of the kabocha.With sweetened yoghurt, it becomes even sweeter and more delicious. For 2 servings. Recipe by Chi-zusan