Gravy's Cooking Thread

I tend to put regular red radishes in it, sliced on the julienne grater and carrots as well. I don't think it changes the flavor or texture that much, but the flecks of color in it are nice.

BrutulTM said:

I tend to put regular red radishes in it, sliced on the julienne grater and carrots as well. I don't think it changes the flavor or texture that much, but the flecks of color in it are nice.

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Yeah we'll do regular radish too, but sometimes if we're having other people over, they don't care for radish, and I find the daikon is milder and people don't typically notice it but I do enjoy it.

I'm also perfectly fine slicing up radishes and eating them with salt and pepper if I'm having cheese and crackers. Kohlrabi is also a winner, but sometimes it's tough to find. Haven't ever put it into a slaw but I would imagine it would be really good too. I just hate one that gets so goopy and slimy or overly sweet. Should be lightly dressed, but still crunchy, and you can't go wrong with whatever sweet herbs you've got available like cilantro or basil.