Green Radish 青萝卜 (KG/公斤±)

Country of Origin: Malaysia

Green radish, also known as green daikon, is a mild-flavored root vegetable with a crisp and juicy texture. Its exterior is light green and its flesh is white.

Green radish can be eaten raw, sliced or grated into salads, or pickled for a tangy and refreshing side dish. It can also be cooked in soups, stews, or stir-fries for a slightly sweet and nutty taste. Additionally, green radish is a good source of vitamin C, fiber, and antioxidants, making it a healthy addition to any dish.

Try using green radish in a stir-fry with shrimp and snap peas, or slice it thinly and add it to a vegetable crudité platter.