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How to use mooli (daikon) with pickled mooli recipe

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  • Chef: Mandy
  • Serves: 6
  • Cost: £1.20

Mooli, or daikon, is a kind of winter radish. It has a slightly peppery taste and is delicious cooked, raw in salads or can be pickled. Mooli is usually white – in fact it’s sometimes called white mooli – but can also be pink on the outside.


We recently made a pickle out of mooli at our Healthy Living Kitchen. We served it with a sweet potato katsu curry.


Ways to use your mooli

  • chopped in a salad – it’s good combined with carrot
  • added to any salad where you’d use radish
  • cooked with a stir fry
  • roasted
  • added to soup
  • pickled (see recipe below)
  • make kimchi 


How to make pickled mooli




1 mooli (daikon)

1 clove garlic, peeled and grated

1 tablespoon white wine vinegar (or rice vinegar or cider vinegar)

1/4 teaspoon chilli powder (optional)

Pinch salt



  1. Take one mooli, wash off any mud and peel.
  2. Either grate or cut into matchstick sized pieces.
  3. Add to a bowl with 1 tablespoon vinegar, grated garlic, 1/4 teaspoon chilli powder and a pinch of salt. Mix well.