Purple daikon radishes (Raphanus sativus) are elongated or rounded root vegetables with purple skin and, depending on the variety, purple, lavender, or pale flesh. A member of the cruciferous vegetable family, purple daikon has a crisp, juicy texture and a mildly peppery flavor that becomes sweeter and more mellow when cooked. Its purple pigmentation comes from anthocyanins, while its characteristic radish flavor reflects glucosinolates that can be converted into biologically active isothiocyanates when the root is cut, grated, or chewed. Enjoy purple daikon raw in salads, slaws, and vegetable plates, or roast, sauté, pickle, or add it to soups and stir-fries.