« back to encyclopedia search results
Mooli (Raphanus Sativus Niger)
A long root vegetable widely used in Asian cuisine. It has a similar taste to young turnip or a very mild radish, and can be grated into a salad, or again served grated to accompany oily fish - such as sardines or herring. It can also be made into soup, or added to stews The leaves and flowers can be used to add interest to salads. It's also known as 'Daikon' or 'Loh baak'.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.