{video} Daikon Radish and Cucumber Relish | Great Everyday Meals

Daikon Radish and Cucumber Relish Recipe by Momma Cuisine

Summer grilling is in full swing and there are many steaks, burgers, ribs, chicken and seafood getting the grill treatment. Grilling is no doubt an favorite American past-time over the Summer months. With delicious grilled meats and veggies, comes the vast array of sides dishes and accompaniments to pair and help enhance a beautifully grilled steak. This recipe for Daikon Radish and Cucumber Relish might be just what you need as a chaser to a mouth full of grilled steak! Using chili, garlic and onion infused white vinegar, widely used in Filipino dishes (you can also make your own on the fly), and a little salt and black pepper, this recipe is as simple to make as it is fast to disappear on your table. The vinegar helps to cut through the rich, fatty steak or pork, the crunch of the cucumber and daikon radish, a nice juxtaposition to a flaky filet of fish or grilled vegetables. Daikon Radish and Cucumber Relish is a great topping for tacos, burgers and why not grilled sausages?!

  • 1.5 cups Daikon radish, peeled and quartered into thin slices
  • 1 whole English (seedless) cucumber, quartered into this slices
  • 1 cup red onions, thinly sliced
  • 1 cup of chili infused white vinegar
  • 2 teaspoons of Kosher salt
  • 1/2 teaspoon fresh cracked pepper

In a large mixing bowl, toss the daikon radish, cucumbers, red onions, vinegar and spices together.

Cover in plastic wrap and set in the fridge for at least 30 minutes before serving. Serve cold or at room temperature.


If you don’t have chili infused vinegar. Take 1 cup of white vinegar, 3 thai chilies (whole), two cloves of crushed garlic and 1/4 cup of diced white onions and let it infuse together in a tightly closed jar 2-3 days before using for this recipe.

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