Weight Equivalents: Radish

Common Names: Radish, Red Radish, Globe Radish.
Radish has a crisp texture and somewhat peppery flavor. Raw radish is often used in salads or eaten on their own. They may also be used in soups or stews, or as a garnish.
Substitsute: daikon or jicama.

Common Names: Daikon, white radish, Japanese radish, Chinese radish, icicle radish, lo bak, loh baak, mooli, Oriental radish.
There are many different varieties of Daikon, but all are larger and generally stronger flavored than the common red radish. It can be shredded and served with sushi or sashimi, pickled, stir-fried, or sliced into salads. Japanese varieties tend to be longer and skinnier than Chinese and Korean varieties, but they can be used interchangeably.
Substitutes: jicama, young turnip, radish, black radish, pickled ginger (as a garnish), parsnips (in soups or stews), turnips (in soups or stews).

Common Names: Icicle Radish, white radish.
A root vegetable related to the turnip and horseradish family, with a crisp texture and a peppery hot flavor. The intensity of different radishes varies from mild to quite strong, depending on the type. There are two main categories of radishes based on the time when harvested and referred to as the spring or winter radishes. Spring radishes are harvested early in their growing season resulting in a smaller radish, such as the Icicle. The winter radishes are harvested later in their growth and result in a more elongated shaped vegetable.
Substitsutes: daikon, red radish, or jicama.