1 1/4 pound daikon radish *
1/2 cup mayonnaise
1 tablespoon cider vinegar
4 teaspoons granular Splenda or equivalent liquid Splenda
1/2 teaspoon salt
1/4 teaspoon pepper
2 stalks celery, coarsely chopped
3 ounces red onion, coarsely chopped, about 1/2 medium onion
2 hard boiled eggs, chopped

Chop off the ends of the radish and peel it like you would a carrot. Cut the radish into 1/2-inch cubes and place them in a medium saucepan. Add enough salted water to just about cover the daikon; bring to a boil. Cover and simmer about 7 minutes or until just tender but not mushy. Drain well then chill until no longer warm. Meanwhile combine the mayonnaise, Splenda, salt and pepper in a medium bowl. Add the cooled daikon and the celery and onions; mix well to coat with the dressing. Gently stir in the eggs. Chill several hours before serving.

Makes about 4 servings
Do not freeze

* Daikon is a large, white carrot-shaped radish. It can be found in most supermarkets. Be sure to buy one that is firm, smooth and creamy white. The counts are based on 15 ounces after trimming and peeling.

With granular Splenda:
Per Serving: 269 Calories; 25g Fat; 4g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs

With liquid Splenda:
Per Serving: 267 Calories; 25g Fat; 4g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

Cooking the daikon removes the radish "bite" and makes it seem a lot like potatoes in this salad. The texture is slightly different than potatoes though. They don't have a starchy consistency and are a little more watery. They do make a good substitute for potatoes though and are a nice change from the typical cauliflower salad. I didn't add any hard boiled eggs to the batch in the photo since this was just an experiment to see what daikon would be like.

UPDATE: After eating this a couple times, I find that I don't care all that much for the texture of the daikon. I also find that there are sometimes fibrous bits in it that can't be chewed. I will stick with using cauliflower from now on.

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