Known as mooli in India, lok bak in China, huan pak kak khao in Laos and laos in Indonesia, daikon is a large Asian radish with a sweet, fresh flavour and crisp, white flesh. It resembles an oversized creamy-white carrot and averages from 6 to 15 inches in length, with a 2- to 3-inch diameter. Given its bland taste, daikon acts as a sponge, absorbing flavours from the ingredients it's cooked with. Daikon is most often used raw in salads or cooked in stir-fries. Here's a recipe for daikon, zucchini and sweet pepper salad. Peel and halve lengthwise a half-pound of daikon and cut into very thin slices. Blanch 2 small whole zucchinis in boiling water until slightly soft (about 3 minutes). Drain and immerse immediately in ice water so they stop cooking and keep their colour. Once cooled, drain again and cut zucchini into thin slices. In a bowl, mix the daikon and zucchini with a small, diced red bell pepper. In another bowl, combine a half-teaspoon each of salt and sugar with 2 tablespoons each of rice vinegar, sesame oil and vegetable oil. Pour dressing over veggies, toss and chill before serving.