How To Cut Daikon For Soup and Salad
Serves 4
10 mins prep
10 mins total
Make the most of daikon radish! From thin slices for salads to thick rounds for soups, this guide covers six essential techniques for perfect prep.
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Thick Rounds: Cut into circles (about 1cm/half inches) and peel the skin.
Half Moons: Cut into circles (about 1cm/half inches), peel the skin, and cut in half.
Thin Quarter-Rounds: Cut into half moons, place flat surface down and slice, and cut in half.
Sticks: Peel the skin, cut lengthwise (about 1cm/half inches), and cut crosswise.
Thin Rectangles: Peel the skin, cut lengthwise (about 2mm/1/16 inch), and cut crosswise.
Shred: Peel the skin, slice thinly lengthwise, and slice thinly crosswise.
