This easy recipe for Daikon Salad is a delicious accompaniment to other dishes like chicken satay and Pad Thai.
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.
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?
Easy Daikon Salad Recipe
- 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
- 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.
- 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).
- 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.
- 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 – sugarlips.co
Friday 7th of October 2016
[…] Easy Daikon Salad Recipe […]
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!
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.
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!