Zesty grated ginger and toasted sesame oil elevate this daikon-carrot salad to a vibrant favorite you’ll always want at the heart of your Asian-inspired dinner table. It’s delicious with grilled miso salmon, a side of steamed jasmine rice, crunchy vegetable tempura, a cold glass of sake; in fact most things.
Jump to RecipeDaikon-Carrot Salad Recipe Ingredients
- 1 $1/2$ pounds daikon radish, peeled
- 1 pound carrots, peeled
- 1 tablespoon fresh ginger, grated and peeled
- 3 tablespoons unseasoned rice vinegar
- 2 teaspoons fresh lime juice
- 1/4 cup vegetable oil
- 1 teaspoon toasted sesame oil
- 1 $3/4$ teaspoons black sesame seeds (or a mix of black and white)
- Kosher salt, to taste
How To Make Daikon-Carrot Salad Recipe
- Prep the daikon ribbons: Using a sharp vegetable peeler, shave the peeled daikon into long, thin ribbons. Place the ribbons in a colander and toss them with $1/4$ teaspoon of kosher salt. Let them drain in the sink for about 15 minutes, tossing occasionally. This step is vital as it draws out excess moisture, ensuring the salad stays crisp and the dressing doesn’t become diluted.
- Shave the carrots: While the daikon is draining, use the same peeler to shave the carrots into beautiful, thin ribbons. Shaving the vegetables into ribbons rather than grating them provides a much more elegant presentation and a delicate “crunch” that carries the dressing better.
- Whisk the ginger dressing: In a large mixing bowl, combine the grated ginger, rice vinegar, fresh lime juice, and $1/2$ teaspoon of salt. Slowly whisk in the vegetable oil and the toasted sesame oil until the mixture is fully emulsified. The fresh ginger provides a sharp, aromatic heat that balances the nutty notes of the sesame oil.
- Toast the sesame seeds: Place the black sesame seeds in a small skillet over medium heat. Toast them for about 5 minutes, tossing occasionally, until they become fragrant (if using white seeds, toast until they are a light golden brown). Add 1 tablespoon of the toasted seeds directly into the dressing and stir.
- Assemble and toss: Gently pat the drained daikon ribbons dry with a clean kitchen towel. Add the daikon and carrot ribbons to the bowl with the dressing. Toss gently but thoroughly to ensure every ribbon is glistening.
- Final garnish: Taste the salad and add an extra pinch of salt if needed. Transfer to a serving platter and sprinkle the remaining toasted sesame seeds over the top for a professional, high-contrast finish. Serve immediately.
Recipe Tips
- Peeler Technique: Apply even, firm pressure when shaving the ribbons to get long, continuous strips. If the ribbons feel too long to eat comfortably, you can cut them in half crosswise.
- Daikon Prep: Daikon can release a lot of water. If you skip the salting and draining step, the salad will sit in a puddle of water within minutes, losing its vibrant flavor.
- Ginger Freshness: Use a microplane to grate the ginger. This creates a fine paste that incorporates smoothly into the oil and vinegar without leaving large, spicy chunks.
- Sesame Seed Mix: Using a combination of black and white sesame seeds creates a more visually striking “bakery-style” look against the orange and white ribbons.
What To Serve With Daikon-Carrot Salad Recipe?
This Daikon-Carrot Salad Recipe is a light, aromatic side that needs a savory or umami-rich pairing! Teriyaki Glazed Chicken is the quintessential choice for a balanced weeknight meal. For a more traditional Japanese-style lunch, a side of Chilled Soba Noodles adds a lovely earthy texture that pairs perfectly with the ginger dressing! A few Edamame Pods or a glass of Iced Green Tea pairs wonderfully with the lime and sesame notes.
How To Store Daikon-Carrot Salad Recipe
- Refrigerate: This salad is best served fresh to maintain the integrity of the ribbons. However, you can store leftovers in an airtight container for up to 24 hours.
- Refresh: If the salad has sat in the fridge, give it a quick toss before serving. The ribbons may soften slightly, but the ginger flavor will actually deepen.
- Avoid Freezing: Do not freeze this salad. The cellular structure of the daikon and carrots will collapse, resulting in a mushy, watery texture upon thawing.
Daikon-Carrot Salad Recipe Nutrition Facts
- Calories: 160 kcal (per serving)
- Total Fat: 14 g
- Saturated Fat: 2 g
- Cholesterol: 0 mg
- Sodium: 320 mg
- Total Carbohydrates: 10 g
- Protein: 1.5 g
- Fiber: 4 g
Nutrition information is estimated and may vary based on vegetable size.
FAQs
If you can’t find daikon, you can use large red radishes or even jicama for a similar crunch, though the flavor profile will be slightly different.
Absolutely. Adding a teaspoon of chili oil or a pinch of red pepper flakes to the dressing provides a lovely “kick” that complements the ginger and lime.
Unseasoned rice vinegar has a specific mild acidity. If you must substitute, use apple cider vinegar, but reduce the amount slightly as it is a bit sharper.
Daikon-Carrot Salad Recipe
Course: SaladsCuisine: Japanese-InspiredDifficulty: Easy4
servings20
minutes15
minutes160
kcalAn elegant, ribboned vegetable salad featuring a zesty ginger-lime dressing and toasted black sesame seeds.
Ingredients
1.5 lbs daikon radish (peeled)
1 lb carrots (peeled)
1 tbsp fresh ginger (grated)
3 tbsp rice vinegar & 2 tsp lime juice
1/4 cup vegetable oil & 1 tsp sesame oil
1.75 tsp black sesame seeds
Kosher salt
Directions
- Shave daikon into ribbons; toss with salt in a colander and drain for 15 mins.
- Shave carrots into ribbons with a vegetable peeler.
- Whisk ginger, vinegar, lime juice, and salt; emulsify with both oils.
- Toast sesame seeds in a skillet for 5 mins; add 1 tbsp to the dressing.
- Toss drained daikon and carrots with the dressing.
- Season with extra salt and top with remaining seeds.
Notes
- Draining the daikon is the secret to a crisp salad.
- Shaved ribbons offer a more refined texture than grated vegetables.
- Excellent as a palate cleanser for rich or fried dishes.
