3 veggie dishes your child will love

Your munchkin absolutely hates veggies? No worries, he’ll scarf down these savoury veggie bites!

SmartParents scanned the bookshelves and found Danny Chu’s Shojin Ryori: The Art of Japanese Vegetarian Cuisine, $46.68 (before GST), to pull out these three peewee-pleasing recipes for you. We have more great ideas on coaxing junior to down his greens.


Daikon Rolls

(Serves 4)

Raw daikon, used in Japan to counter the taste of oily food, contains enzymes that aid digestion. To make the roll prettier, make sure the coriander peeks out at one end, while the other end is coated with the toasted sesame seeds (use some of the dressing or a toothpick to secure the roll).

  • 120g daikon
  • Watermelon, as needed
  • Cucumber, as needed
  • 8 sprigs coriander leaves (cilantro)
  • 4 tbsps sesame seeds, toasted and ground

Citrus Dressing

  • 4 tbsps orange juice
  • 1 tbsp lemon juice
  • 2 tbsps mirin
  • 2 tbsps rice vinegar
  • 1 tbsp raw sugar
  • ⅓ tsp sea salt
  • 1 tsp cornflour, mixed with 2 tbsps water
  1. Peel daikon, then halve lengthwise. Using a vegetable slicer, slice daikon thinly, about 10cm long each. Make eight such slices.
  2. Cut watermelon into sticks, each about 5cm long and 1cm thick. Make eight.
  3. Cut cucumber into sticks, each about 5cm long and 0.5cm thick. Prepare 16.
  4. Toast, then grind sesame seeds. Set aside.
  5. To make citrus dressing, combine all ingredients, except the cornflour slurry, in a saucepan and place on low heat. When the mixture starts to boil, stir the cornflour slurry, then add to saucepan. Whisk to thicken dressing.
  6. To assemble, place a watermelon stick, two cucumber sticks and a sprig of coriander on each daikon slice.
  7. Roll up and squeeze gently to help the roll hold its shape. Dip one end of the roll in the ground toasted sesame seeds.
  8. Arrange two daikon rolls on each dish and serve with citrus dressing.

 Turn the page to find out how to make kid's fave croquettes!.