Name: Daikon Carrot Salad with Sesame Ginger Dressing Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Asian
Ingredients: 2 medium carrots; 1 medium daikon radish (about equal volume to carrots); 1 tablespoon toasted sesame oil; 1 tablespoon rice vinegar; 1 large garlic clove, grated or minced; 1 inch piece of ginger, peeled and grated; Salt & pepper to taste (about ¼ – ½ teaspoon salt); 1 tablespoon sesame seeds

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Introduction

This refreshing Daikon Carrot Salad is bright, crisp, and bursting with flavor. Tossed in a zesty sesame ginger dressing, it makes a perfect light side dish or a healthy snack.

A white plate filled with thin ribbons of orange and pale yellow vegetables, likely carrot and daikon, arranged loosely in layers with some overlapping curls and folds. The orange ribbons are bright and smooth, while the pale yellow ones have a slightly translucent texture. Small green pieces, possibly scallions, are scattered on top along with white and black sesame seeds. A silver fork rests on the right side of the plate. The plate is placed on a white marbled surface with a light cream cloth partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium carrots
1 daikon radish (about the same size as the carrots)
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 large garlic clove, grated or minced
1 inch piece of ginger, peeled and grated
Salt and pepper to taste
1 tablespoon sesame seeds

Instructions

Step 1: Clean and peel the daikon radish and carrots.
Step 2: Using a vegetable peeler, shave the daikon and carrots into thin ribbons. Press each vegetable against a cutting board and carefully peel away from your body. Place the ribbons in a large bowl.
Step 3: In a small bowl, whisk together the toasted sesame oil, rice vinegar, grated garlic, grated ginger, salt (about ¼ to ½ teaspoon), and pepper to taste.
Step 4: Pour the dressing over the shaved vegetables, add the sesame seeds, and toss well to combine.
Step 5: Serve immediately for the freshest crunch, or refrigerate in an airtight container for up to 24 hours to allow flavors to meld.

Tips & Variations

For extra crunch, add thinly sliced green onions or chopped fresh cilantro.
Try substituting rice vinegar with apple cider vinegar for a different tang.
Toast the sesame seeds lightly before adding to enhance their nutty flavor.
Add a pinch of red pepper flakes if you like a little heat.

Storage

Store the salad in an airtight container in the refrigerator for up to 24 hours. It’s best eaten fresh but the flavors will develop slightly after resting. If the salad becomes watery, drain any excess liquid before serving. Avoid longer storage to keep the vegetables crisp. Serve chilled or at room temperature.

How to Serve

The dish shows thin ribbons of orange and pale yellow vegetables, likely carrot and parsnip, arranged loosely in overlapping layers on a smooth, white plate. The ribbons are curly with a slightly translucent texture, some with black and white sesame seeds sprinkled on top. A few small bright green leaves add fresh color spots. There is a silver fork resting on the edge of the plate. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of radish instead of daikon?

Yes, you can substitute daikon with other radishes like red or watermelon radishes, but the flavor and texture may be slightly different. Daikon is milder and crisper, which works best in this salad.

How do I peel and shave the vegetables safely?

Use a sharp vegetable peeler and always peel by moving away from your body to avoid injury. Press the vegetable firmly against a cutting board to keep it stable while shaving thin ribbons.