Daikon and carrot salad is a classic with a refreshingly bracing flavor. Daikon radish in a bracing coleslaw is especially compatible with Asian-themed meals. This interpretation gets a burst of color with red cabbage, and extra crunch with sesame seeds.
A bit about daikon radish
The word daikon actually comes from two Japanese words, dai (large) and kon (root). And that’s just what it is. This radish variety is commonly about a foot long, and increasingly common in the produce section of well-stocked supermarket.
Slightly sweet and surprisingly juicy, daikon has a bite that’s milder than red radishes. It’s definitely a radish that’s easy to love, and versatile in the kitchen (tip: it’s great pickled!). Learn more about daikon radish.
A swap-in for daikon: If you can’t find daikon, as it’s not available everywhere, substitute two medium turnips, peeled.
Grated daikon radish is sometimes served in small quantities as a condiment with meals in many Asian countries, since it’s considered a good digestive aid. Combining it with carrot and cabbage makes it more substantial as a salad.
And though it was mentioned that this salad goes particularly well with Asian-style meals (stir-fries, sushi, etc.), honestly, you can serve it with anything.
Explore more …
- Vegan coleslaw recipes
- Vegan cabbage recipes
- Purple Daikon Salad with Golden Beets & Bok Choy
- Cold Asian Noodle Bowls with Daikon and Carrot
- Vegan cabbage recipes
- 6- to 8-inch section of daikon radish, peeled and cut into thin matchsticks
- 2 medium carrots, peeled and coarsely grated or cut into thin matchsticks (or 1 cup pre-grated carrot)
- 1 cup thinly shredded red cabbage
- 2 tablespoons rice vinegar
- 1 tablespoons lemon or lime juice
- 1 teaspoon agave nectar or natural granulated sugar, or to taste
- 1 teaspoon grated fresh or squeeze-bottle ginger, or to taste
- 2 scallions, thinly sliced
- 2 teaspoons white or black sesame seeds
- Salt and freshly ground pepper to taste
- Combine the ingredients in a serving bowl and toss together.
- Taste to see if you’d like to increase the amount of rice vinegar, lemon juice, agave, and/or ginger.
- Let the salad stand for at least 30 minutes to allow the flavors to blend, then serve.
Variation: If you can't find daikon, swap in two medium turnips, peeled.
See more easy and tasty salads & sides.