How to use mooli (daikon) with pickled mooli recipe

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

INGREDIENTS

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

INSTRUCTIONS

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.