Crunchy Daikon Radish Salad

This easy, crunchy daikon radish salad is tossed with a toasty sesame vinaigrette that makes it the perfect summer side for all manner of grilled foods. Mild refreshing Japanese daikon radish is the crunchy white veggie you'll find as a shredded garnish when you eat sushi. When shopping in the store, look for a veggie shaped like a giant white carrot. Being large has the bonus of making it super easy to slice and dice, or in this case, julienne. The sesame vinaigrette couldn't be easier too. Its delicious toasty flavor will lend itself to other crunchy root veggies like carrots and turnips, even bulbous kohlrabi. Try it.

AuthorAnn Gaffney
RatingDifficultyBeginner

This easy, crunchy daikon radish salad is tossed with a toasty sesame vinaigrette. It is the perfect light summer side for all manner of grilled foods

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Daikon Salad with Sesame Vinaigrette
Yields4 Servings
Prep Time15 minsTotal Time15 mins
 1 tbsp seasoned rice vinegar
 1 pinch sea salt
 2 tbsp canola oil
 1 tbsp toasted sesame oil
 3 cups daikon cut into a thin julienne(about 1/2 a large daikon)
 1 tsp black sesame seeds for garnish(optional)
1

In the bottom of a salad bowl mix the vinegar and salt together until the salt dissolves.

2

Whisk in the canola oil then the sesame oil to taste. Add the daikon to the dressing. Toss together. Sprinkle with black sesame seeds if using. Serve

Ann's Tip
3

This salad can be made up to 2 hours ahead of time and chilled.
Instead of canola oil, you can use peanut or other bland tasting oil.

Ingredients

 1 tbsp seasoned rice vinegar
 1 pinch sea salt
 2 tbsp canola oil
 1 tbsp toasted sesame oil
 3 cups daikon cut into a thin julienne(about 1/2 a large daikon)
 1 tsp black sesame seeds for garnish(optional)

Directions

1

In the bottom of a salad bowl mix the vinegar and salt together until the salt dissolves.

2

Whisk in the canola oil then the sesame oil to taste. Add the daikon to the dressing. Toss together. Sprinkle with black sesame seeds if using. Serve

Ann's Tip
3

This salad can be made up to 2 hours ahead of time and chilled.
Instead of canola oil, you can use peanut or other bland tasting oil.

Crunchy Daikon Radish Salad

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