Mooli (it's Indian name) is also known as daikon or Chinese radish, and widely used in Asian cooking. It has a milder, fresher flavour than other radishes. Some types are small with pink-tinged skin or flesh; others are white and can grow up to 30cm long. It's very versatile and is good both raw and cooked.
You can grate or slice it and add it raw to a salad or slaw.
Try it Bengali-style, mixed with fresh chilli, chopped coriander, lime juice and a pinch of salt, then (if you like) serve with steamed fish. Here's a recipe you can follow: