I love the crisp flavor of the daikon, but if you prefer a more mild or less bitter flavor, you can soak your daikon in water used to rinse rice to mellow the flavor a bit. If raw greens are too much for you, a light blanching will mellow and soften them as well.
-1 bunch of dark leafy greens like kale or collards
-2 or 3 medium carrots
-1 medium daikon
-rice, champagne, or white wine vinegar
-toasted sesame oil (or olive if you don’t like the flavor)
-1 tbsp sugar
-salt and pepper to taste
-pinch of powdered ginger or 1 tsp freshly ground
-sesame or poppy seeds (optional)
Wash and devein the collards or kale leaves, flat varieties work best. Roll the leaves into a tight bunch and very thinly slice. Grate the daikon and carrot with a cheese grater (I used the largest holes for my carrots and the second largest for my daikon). Mix with the greens in a medium bowl. Mix the vinegar, olive oil, sugar, salt and pepper, and ginger. Sprinkle liberally with sesame or poppy seeds and let sit for 1 hour in the fridge.