In the world of crunchy produce, daikon radishes and jícama reign supreme. Both vegetables are high in nutrients, and both can be prepared fried or pickled or used raw to make a delicious salad ...

Daikon radishes are a staple in Asian cuisine, often pickled or served in a stir-fry, but you can also eat them raw for a crunchy bite. Sliced daikon is a great way to add unique flavor and ...

Growing up, daikon radish, otherwise known as “mullangi” in Kannada, the language that's predominantly spoken in the state of Karnataka in southwestern India, was a common ingredient in the ...