For some reason daikon radishes don't seem to be as popular in this country as they are in Japan. I love daikon with its sweet, zingy flavor, and right now one can find huge versions of this white radish that are up to two feet long and about four inches thick at farmers markets. Personally, I prefer to eat daikon raw, pickled, or in salads, but some use this veggie in stir fries and other cooked dishes. In the case of this recipe here for Daikon Radish Slaw Spring Roll, the daikon added a clean spicy flavor plus great crunch factor.
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