Yesterday, while visiting the Nadi Market, I found stalls filled with fresh daikon radishes.
It’s currently winter in Fiji, which means daikon is in season. Freshly harvested radishes are crisp, juicy, and much milder than older ones, making them perfect for enjoying raw.
The daikon commonly grown in Fiji is long and slender, and seeing bundles of freshly harvested radishes lined up at the market is one of the small pleasures of the season.
Today, I’m sharing a simple island-inspired recipe that combines fresh daikon with creamy coconut milk and fresh lime.
The richness of the coconut milk pairs beautifully with the bright citrus flavor of lime, creating a refreshing side dish that lets the natural sweetness and crisp texture of the vegetables shine.
Ingredients (Serves 2)
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About 5 cm (2 inches) of daikon radish
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1 cucumber
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2–3 tbsp coconut milk
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Juice of ½ lime
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A pinch of salt
Method
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Thinly slice the daikon and cucumber using a mandoline or sharp knife.
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Sprinkle with salt, gently massage, and let sit for about 10 minutes.
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Squeeze out any excess moisture.
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Toss with the coconut milk and fresh lime juice until evenly coated.
This simple recipe celebrates fresh seasonal produce while adding a touch of tropical flavour with coconut milk and lime.
We hope it brings a little taste of Fiji to your table.
