I was going to make a jellyfish and cucumber Chinese salad, when I suddenly started wondering how it would turn out if used kiriboshi daikon instead of jellyfish so I tried it.It becomes tastier if you let it rest for a while before serving it. Recipe by Raby

I wanted to use kiriboshi daikon in a light tossed salad instead of in a simmered dish.In Step 1, you can use a microwave instead of a stovetop.Squeeze the kiriboshi daikon and cucumber well, so that the it doesn't get too watery. Recipe by Harapekoayu

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

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.

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

This recipe includes delicious kiriboshi daikon (a favorite of mine), which is packed full of calcium, vitamins, iron, and nutritional value!You can use bottled lemon juice to make it easier. If you like, try adding sliced cucumber! Recipe by Kenkunno mama

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 love burdock root (gobo) salad. I've been making this for ages since it's a firm family favorite. It's great to pack in lunchboxes too!Pay attention when you're adding the seasoning ingredients at Step 5. Also be sure to dry the vegetables well in the prior step, or the salad will be watery. For 2-3 servings. Recipe by Donpintan

I wanted to recreate the crunchy, spicy shredded dried daikon that they sell at Korean grocery stores.To enjoy more of the crunchy texture, don't rehydrate the dried shredded daikon for long. Then thoroughly rinse it under water.Adjust the amount of gochujang to taste. Recipe by Kokkomama cooking

I wanted to use up some leftover daikon radish and carrot. I used ponzu sauce for a refreshing flavor. It's a tasty, light way to enjoy a bunch of vegetables.I used a thin daikon radish.Please adjust the seasonings to your taste. For 2 servings. Recipe by annnnn

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 eat something healthier than Chinese-style crystal noodle salad.Making sure the flavor is well-penetrated into the shirataki noodles, I guess. This is made easier by soaking it in lots of condiments. For 2 servings. Recipe by Rana