Daikon Radish Salad

Easy Daikon Salad

Today’s recipe features another yummy root vegetable, although daikon is a lot different from turnips. One of my hubby’s favorite side dishes when I do Asian food is cucumber salad, and this is very similar so it will make for an interesting variation. If you always get the cucumber salad when you go out for sushi, then I think you’ll like this too!

Daikon is a large, creamy white radish with a somewhat sharp flavor, although not as sharp as red radishes. (This recipe mellows the sharpness even more.) Radishes contain cancer-inhibiting compounds and loads of healthy antioxidants. They are a good source of vitamin C and contain fair amounts of quite a few other vitamins and minerals, and are very low in calories. The part of the root nearest the top by the greens has the least pungent/sharp flavor, so use the only the top if you want a milder recipe.

Easy Daikon Salad

 

Easy Daikon Salad

Makes 4 small servings

  • 3-inch long section of a large Daikon radish, washed and peeled
  • 1 Tbs soy sauce
  • 1 Tbs Ume Plum vinegar (found in health food store or Asian market)
  • 1 Tbs sesame oil
  • 1/2 tsp sugar
  • 1 Tbs sesame seeds (I used black for the contrast in color)
  • Nori, thinly sliced (for garnish)

In a small bowl, combine soy sauce, vinegar, sesame oil, sugar and sesame seeds to make the dressing.

Using a mandolin or sharp knife, cut the daikon into long thin strips.

Mix daikon well with the dressing. Serve topped with nori.

Daikon Radish Salad

Daikon Salad

This salad was crisp and refreshing with a hint of sharp flavor from the daikon and well-balanced from the dressing.

Stay tuned for tomorrow’s recipe featuring another veggie, and don’t forget to subscribe if you want to follow the whole 50-day “a different veggie a day” recipe challenge. I’m starting to run out of veggies, so if you have any suggestions please let me know!

In case you missed the last 42 days of recipes, here they are:

Printable Version:

Easy Daikon Salad
 
Author:
Serves: 4
Ingredients
  • 3-inch long section of a large Daikon radish, washed and peeled
  • 1 Tbs soy sauce
  • 1 Tbs Ume Plum vinegar (found in health food store or Asian market)
  • 1 Tbs sesame oil
  • ½ tsp sugar
  • 1 Tbs sesame seeds (I used black for the contrast in color)
  • Nori, thinly sliced (for garnish)
Instructions
  1. In a small bowl, combine soy sauce, vinegar, sesame oil, sugar and sesame seeds to make the dressing.
  2. Using a mandolin or sharp knife, cut the daikon into long thin strips.
  3. Mix daikon well with the dressing. Serve topped with nori.

 

 

Leave a Reply