The Low Carb Luxury Newsletter: 
Volume III / Number 11: June 14, 2002: Page 4
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      Cooking TLC with Karen Rysavy
Daikon 101 The word daikon means "great root" in Japanese. Daikons are commonly known as Japanese radish, Oriental radish, Lo Pak, and loh baak. Daikon may be eaten raw, cooked, or preserved, and it can be substituted successfully in any almost recipe that calls for turnips.

Daikon radishes are thought to aid in the digestion of fatty foods and are a good source of potassium, vitamin C, and folate, as well as dietary fiber.

Daikon is a common ingredient in Japanese cooking and greater availability in the United States in recent years means its popularity is growing in this country, as well.

Daikon Nutritional Info A good-quality daikon should be bright white in color (almost shiny), and firm - never soft or limp. There are several varieties of daikon, some thin and long, others short and round. You may find it sold in sizes ranging from a few ounces to as large as 5 or 6 pounds (the largest specimens are usually cut into smaller, more manageable pieces for retail sale). Daikon is typically sweet and juicy, but some varieties are reportedly hotter than many red radishes.

All radish greens are edible, and daikon greens are no exception – in Japan they are traditionally washed, stacked, rolled, then cut crosswise to produce thin julienne strips which are salted and left standing for an hour to drain. Any remaining moisture is aggressively squeezed out, and the leaves are then chopped finely and refrigerated for up to a week, a handy addition to side dishes, soups, etc. Here are some easy recipes in which to try this tasty exotic. (You can try all these dishes using jicama in place of the daikon, as well.)

Quick Pickled Daikon

  • 2 cups peeled, sliced daikon radish
    (about 6 oz, 170g)
  • 2 tsp. salt (10 ml)
  • 2 Tb. rice or white vinegar (30 ml)
  • 1/2 tsp. ground white pepper (2.5 ml)
  • 1/2 tsp. sesame oil (2.5 ml)
Combine daikon with salt in a covered bowl, and refrigerate for 30-60 minutes, to extract liquid.

Drain, rinse, and dry daikon; return to bowl. Toss with pepper, oil, and vinegar; cover and chill at least 8 before serving. Keeps approximately 4 weeks, chilled.

NUTRITIONAL INFO: 4 servings, 13 calories, 0.6 g fat, 1 g carbohydrate, each

Asian Slaw

  • 3 cups prepared cole slaw mix
    (720 ml - or an equal amount of shredded red cabbage, napa cabbage,
    and carrot – go light on the carrots, of course)
  • 2 cups bean sprouts (480 ml - drained, if canned)
  • 1 cup grated daikon radish (about 6 oz, 170g)
  • 1 Tb. oil (15 ml)
  • 1 Tb. rice wine vinegar
    (15 ml - not "seasoned", a euphemism in this case for "sweetened")
  • 1 Tb. Splenda granular (15 ml)
  • 1 tsp. dark sesame oil (5 ml)
  • 2 tsp. toasted sesame seeds (10 ml)
Asian Slaw Combine vegetables in a large bowl. Whisk together oil, vinegar, Splenda, and oil; toss with vegetables.

Garnish each individual serving with toasted sesame seeds. (I also like to add chunks of cooked chicken, beef, or pork, double the dressing ingredients, and make this salad into a complete, light summertime meal.)

NUTRITION INFO: Six servings, 54 calories, 3.5 g fat, 4 g carbohydrate (1 g fiber), 1 g protein, each.

Lemon-Dill Daikon

  • 2 cups peeled, sliced daikon radish (about 6 oz, 170g)
  • 1 Tb. grapeseed or olive oil (15 ml)
  • 1 tsp. Splenda (5 ml)
  • 1/4 tsp. salt (1.25 ml)
  • 1/4 tsp. white pepper (1.25 ml)
  • 1 Tb. minced fresh parsley (15 ml) , or 1.5 tsp. (7.5 ml) dried
  • 2 tsp. minced fresh dill (10 ml),
    or 1 tsp. (5 ml) dried juice and grated peel from 1/4 lemon
Daikon Heat oil in a large skillet. Add sliced daikon and toss to coat. Add Splenda, salt, and pepper. Toss over moderately high heat until daikon has lost is tender-crisp, just about 5 minutes. Remove to serving dish; toss with parsley, dill, and lemon.

NUTRITION INFO: 8 servings: 4 half-cup servings, 40 calories, 3.5 g fat, 2 g carbohydrate, each

Japanese Noodle Soup

  • 1 tsp. olive oil (5 ml)
  • 1 medium red bell pepper, cut into thin strips (1 cup, about 100 g)
  • 1 medium carrot, diagonally cut (1/4 cup or 60 ml, about 20 g)
  • 2 green onions, thinly sliced (about 1/8 cup, 30 ml)
  • 4 cups beef broth or prepared bullion (1 liter)
  • 1 cup water (240 ml)
  • 2 tsp. soy sauce or liquid aminos (10 ml)
  • 1 tsp. (5 ml) fresh grated ginger (1/2 tsp. [2.5 ml] ground, dried)
  • 1/2 tsp. black or white ground pepper (2.5 ml)
  • 1 cup thinly sliced shiitake mushrooms caps (240 ml)
  • 1  1/2 cups prepared daikon (360 ml, once peeled and sliced into thin noodle-shaped strips)
  • 1 lb. cooked, chopped chicken, pork or firm raw tofu, drained and cubed (450 g)
Heat oil in a large skillet or soup pot over medium-high heat. Add bell pepper, carrot, and green onions and cook for about 3 minutes to soften vegetables slightly. Stir in broth, water, soy sauce, ginger and black pepper. Bring to a boil. Add mushrooms, daikon, and meat or tofu. Reduce heat and simmer gently for 5 minutes or until heated through. (Note – You can reduce the carbs in this dish by 3 g per serving simply by omitting the shitake mushrooms.)

NUTRITION INFO: 6 servings, 134 calories, 3.5 g fat, 9 g carbohydrate (1 g fiber), 18 g protein, each.

If you like these recipes, you’ll LOVE my cookbook, Cooking TLC! Order your autographed copy direct from to receive FREE Priority Shipping!

Look! Place an order there, and receive a 10% discount on the entire order by using the coupon code "new" (without the quotation marks) at checkout, just for visiting!! This offer is valid through 6/27/02.

Back in Stock!
The Low Carb Chef's Bake Mix and Pizza Kits! For some unexplained reason, there was a "run" on the Chef's Bake Mix and Pizza Kits and we ran out. We contacted the mill and had them do a special run just for us and as a result, we have plenty in stock now — Thanks for your patience!

Chef's Bake Mix Mix biscuits If you haven't tried the Chef's Bake Mix made into Cheese Biscuits (reminiscent of the ones you get a Red Lobster) or the Cinnamon Raisin Biscuits mentioned in Lora's review of the product — you are in for a REAL TREAT! If you need either recipe, email us and we will email them to you!

If you are wanting low carb cooking tips, visit our site for a video preview of a video tape we now offer made by the official chefs of the Caribbean Atkins Cruise — George and Rachel Stella! This tape inspired me to get back to basics and to jump back into the kitchen! For an inspiring story and some excellent recipes, check out the newsletter George wrote for us.

                                              Brett and Wanda
              Designed with the practical low carb dieter in mind!

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