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💭 Why you’ll love this recipe
Ten minute recipe. Hard to beat the convenience. Spiralize or julienne some daikon and carrots, make the dressing, and you’re in business. Great when served cold, and for make ahead. This recipe is super easy to put together but also to make in bulk. It tastes great chilled. Nutritious and refreshing. Daikon is super nutritious and has calcium, magnesium, potassium, copper, vitamin C and folate.
📋 Ingredients and notes
You’ll need daikon radish, carrots, minced garlic, Thai or Indian green chili pepper for heat (optional). For the dressing, you’ll need sesame oil, tamari, rice vinegar, and brown sugar. I also use gochugaru (Korean red pepper flakes) to add a bit of zing to the dish.
📖 How to make daikon salad
Prepare the vegetables. Peel the carrots and daikon and then spiralize into thin strips, since it makes them crunchy and bite-sized. Or you can also cut them into juliennes. Chop the chili finely. Add all of this to a large mixing bowl. Make the dressing. Mince the garlic cloves. Add brown sugar, tamari, sesame oil, rice vinegar and optional gochugaru to a mason jar along with the minced garlic. Close lid and shake to combine. Dress the vegetables. Add the dressing to the mixing bowl and toss to combine. Top with optional scallions and/or toasted sesame seeds!
Psst, if you have daikon leftover, make sure to pickle them (check out this recipe for Korean pickled radish).
🍴 Serving and storage suggestions
I recommend making it fresh if possible since it only takes 10 minutes! If you do have to store, then make sure to store the vegetables and dressing separately. Pre-dressed leftovers stay fresh in the fridge for a few days.
If you like this recipe, don’t forget to try out my other salad recipes:
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
📖 Recipe
