Daikon and Carrot Salad with Red Cabbage

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

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Yield: 4 to 6

Daikon and Carrot Salad with Red Cabbage

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Grated daikon and carrot salad is a classic with a refreshingly bracing flavor. It's especially compatible with Asian-themed meals.

Prep Time 20 minutes

Additional Time 30 minutes

Total Time 50 minutes

Ingredients

• 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

Instructions

1. Combine the ingredients in a serving bowl and toss together.
2. Taste to see if you’d like to increase the amount of rice vinegar, lemon juice, agave, and/or ginger.
3. Let the salad stand for at least 30 minutes to allow the flavors to blend, then serve.

Notes

Variation: If you can't find daikon, swap in two medium turnips, peeled.

See more easy and tasty salads & sides.