Purple Daikon Radish Is in Season—Vibrant, Crisp, and Packed with Flavor

Bold in color and flavor, Purple Daikon Radish from the 4Roots Farm Campus is a true showstopper of the season. This stunning root vegetable isn't just beautiful—it’s crisp, slightly peppery, and loaded with nutrients. Grown locally and harvested fresh, it’s a versatile addition to salads, slaws, grain bowls, and beyond.

Whether you’re eating it raw or roasting it to mellow the bite, here are ten creative ways to enjoy Purple Daikon Radish:

1. Shaved Radish Salad
   Thinly slice and toss with citrus juice, olive oil, and herbs for a refreshing salad with a peppery crunch.

2. Quick Pickled Daikon
   Slice and pickle in rice vinegar, sugar, and salt for a tangy, vibrant topping on rice bowls or tacos.

3. Purple Radish Chips
   Slice thin and roast or air fry for colorful, crunchy veggie chips with a mild kick.

4. Daikon Slaw
   Shred and mix with carrots, cabbage, and a sesame-ginger dressing for a crisp, Asian-inspired slaw.

5. Grain Bowls
   Top warm quinoa or rice with sliced Purple Daikon, avocado, greens, and a tahini or miso dressing for a nourishing meal.

6. Roasted Daikon Wedges
   Cut into chunks, season, and roast until golden and tender—a beautiful alternative to potatoes.

7. Radish Avocado Toast
   Top toast with smashed avocado and thinly sliced radish for a spicy, colorful twist.

8. Purple Daikon Carpaccio
   Slice paper-thin and layer with lemon juice, sea salt, and a drizzle of olive oil. Simple and stunning.

9. Radish & Citrus Salad
   Pair sliced daikon with orange or grapefruit segments and a honey vinaigrette for a bright, balanced salad.

10. Fermented Daikon
    Add to homemade kimchi or try fermenting on its own for a probiotic-rich, tangy snack with beautiful color.

Whether you’re layering it into a salad or roasting it for a warm side dish, Purple Daikon Radish from 4Roots Farm Campus adds crunch, color, and nutrition to every plate. Locally grown and seasonally fresh, it’s a unique farm favorite worth trying.