Daikon-radish is a nutritious root plant resembling a pale carrot. Daikon, a Japanese word meaning "big root", has a sweet-pungent flavor which can be added to many of a variety of tasty recipes in soups or salads. Daikon is commonly pickled and eaten as a side dish in Asia, known to help stimulate the appetite. It also helps aide digestion, and helps cleanse the gallbladder and liver. Its anti-inflammatory and anti-viral benefits can help prevent colds and flu.
The juice of the grapefruit is tart with a delightful subtle sweetness to it. Grapefruit is low in glycemic index and is rich with anti-oxidants, great for arthritis and any inflammation. If you are watching your sugar, you may substitute slices of avocado for mango. Or add both for a hearty delicious lunch!
You'll need:
1 Daikon Radish, thinly sliced or diced
1 Cucumber, thinly sliced or diced
1 Mango (or an Avocado, or add both!)
Dressing:
Juice of 1/2 of a Pink Grapefruit
2 tsp Apple Cider Vinegar
2 tbsp of Flaxseed Oil
Pink Salt
Black Pepper
Optional:
Cayenne Pepper
Whisk all the ingredients together. If you like it spicy, add a pinch of cayenne pepper. It really gives this salad a wonderful kick!
Drizzle the dressing to the salad and mix.
Marinade it for an hour or more in the fridge to let the mixture absorb the sweet and sour taste of the dressing.
Tip: I used my vegetable peeler to thinly slice the radish and cucumber. It's like eating delicious ribbons of daikon confetti with a chopstick!
