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 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 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

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

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

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 wanted a salad that goes well with crispy shirasu.Pour the dressing just before serving. Don't forget the sprinkle of sesame seeds. Recipe by border514

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

This is the salad that I eat every time I go to the Izakaya (Japanese pub) I frequent. It's a superb salad that goes well with drinks.Pick the leaves of the watercress right before you eat and toss well. It will not be as good if you mix it in advance. Recipe by Setsubunhijiki

I love daikon radish salad. I wondered what would happened if I added onions slices. That's how I came up with this recipe.Be sure to drain off the moisture from the daikon radish and onion very well.The salad is even more delicious with seasonal flavors. I recommend adding some umeboshi, for instance. For 2-3 servings. Recipe by Gomamaron

I rearranged the dish that I had at Izakaya-style restaurant, and modified it to my liking.The dressing is slightly sweet. Add honey if you like, but this is optional. Recipe by Yukirinrin