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.
Daikon RadishCut the whole daikon into three
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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.