In the spirit of keeping it simple, I decided to pair and pickle it, with carrot and rice wine vinegar.
First, I match-sticked both vegetables.
Then, I mixed a half cup of rice wine vinegar with a quarter cup of sugar and a teaspoon of salt. I whisked it all together until the sugar dissolved and then dumped the carrots and daikon in to the mixture and tossed them until they were well coated with the vinegar.
We put the bowl in the fridge and then left to see the sunset, came back about an hour later, put some soy-marinated shrimp on the grill and tossed the now pickled daikon again before we set it on the table.
We nestled the shrimp in some Boston lettuce and put the vegetables on top.
Nice contrasts of hot and cold, crisp and soft, savory and acidic- even a touch of sweet. A fantastic dinner with daikon, on the fly.