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Easy Daikon Salad Recipe

This easy recipe for Daikon Salad is a delicious accompaniment to other dishes like chicken satay and Pad Thai.

Easy Daikon Salad recipe

I have a big confession to make: I’ve been eating daikon radishes for more than 10 years but only recently learned what this delicious, crunchy veggie was called.

In fact, I only learned daikon’s name by process of elimination, followed by research, after a friend asked me what it was at a restaurant … Turns out that the little salad I loved at my favorite Thai restaurant in New York was made from this root vegetable.

Thankfully, not knowing precisely what something is doesn’t mean I won’t eat it. In fact, sometimes that’s half the fun. I have wonderful friends who convinced me to try all sorts of new things. And most of the time, I ended up loving them. Except for the baby octopus … never again.

A daikon radish

Anyway, this is about this beautiful, pearly colored radish. If you’ve never tasted a daikon radish before, then you don’t know what you are missing. It’s unlike anything else: a little sweet, crisp and with this amazing freshness to it.

Oh, I can’t say enough good things about daikon radishes. (It’s also good roasted and in stir-fries.)

Looking for a great daikon recipe? This Easy Daikon Salad is so simple and only takes a little bit of chilling before it’s ready to enjoy. And enjoy you will!

Try Daikon Salad alone, with shredded carrots and peanuts or even in a wrap with grilled chicken. It’s also delish served alongside dishes like pad thai or chicken satay.

So, how did the family like it? Well, Will adores it and could eat a whole batch himself (a boy after my own heart! I could too). However, Paige wasn’t a fan and my husband wouldn’t try it. But that’s okay: more for Will and me!

Are you a daikon radish fan?

Yield: 4 servings

Easy Daikon Salad Recipe

Easy Daikon Salad Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes


  • 2 cups julienne cut daikon radish, I used my food processor to cut it
  • 1 tsp kosher salt
  • 1 tbsp seasoned rice vinegar
  • 2 tsp granulated sugar
  • 1 tsp sweet rice wine, mirin
  • OPTIONAL: crushed peanuts


  1. Place the daikon in a colander/mesh strainer over a bowl or the sink and sprinkle with salt. Mix well. Let sit for 30 minutes. Squeeze out excess water and then rinse well with cold water. Drain.
  2. In a small saucepan, combine the seasoned rice vinegar, sugar and rice wine. Cook over medium heat, stirring constantly, until the sugar dissolves (this will only take a few minutes).
  3. Transfer the daikon to an airtight container and pour the rice vinegar mixture over. Shake or stir well to combine. Chill for 20 minutes before serving.
  4. This can store for up to a few days in the fridge, if it lasts that long. If desired, serve topped with crushed peanuts.

Daikon Radish Recipe –

Friday 7th of October 2016

[…] Easy Daikon Salad Recipe […]

Bob Lotti

Friday 5th of August 2016

I love the mild taste of daikon radish and I grated it too, until I bought a Zoodle maker. Now, I use daikon radish spaghetti in my salad. Try adding some reconstituted wakame seaweed and some dark sesame oil to the salad. It's my favorite. It's also terrific with a sweet honey/miso salad dressing.

Sarah Walker Caron

Monday 8th of August 2016

Hi Bob: Thanks for the idea! I hadn't thought of spiralizing the daikon. What a great idea. And that dressing sounds divine!

Eleanor Peed

Saturday 12th of October 2013

Hurrah for Meg Wilson. I think I will never forget the day Pres. Dubya Bush stood on stage with England's prime minister at that time (forget his name; I'm old) known for his perfect English, and replied to a reporter's question by saying yes, the prime minister and his wife "will have dinner with Laura and I tonight." I cringed. I also hate the use of that instead of who. That is for inanimate objects. Who is for human beings. Aside from all that, I plan to buy daikon powder if I can find it to sprinkle on broccoli because supposedly it allows the anticarcinogenic properties of broc to become effective.

Carole Roble

Monday 1st of July 2013

I have been eating Daikon radish for many years. I prepare it the same way that I prepare the Black radish. I grate them and then add grated onion, salt & pepper, dash of sugar and a small amount of vinegar and olive oil. (I used to use rendered chicken fat, however for health concerns I changed.)


Tuesday 19th of February 2013

Jeepers Meg! Chill out and eat more radishes!

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