Japanese Daikon and Carrot Salad

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Crisp ribbons of daikon and carrot tossed in a tangy-sweet sesame vinaigrette—this simple salad brings brightness, balance, and just the right crunch to any meal.

Some of my favorite dishes come together in minutes—and stay with me for years. This light, refreshing salad is one of them. Popular in Japanese home cooking, it highlights the natural sweetness and snap of raw daikon radish and carrots, dressed in a delicate sesame-laced vinaigrette that lets the vegetables shine.

It’s a beautiful way to use up late-season daikon, icicle radishes, or even garden carrots that came in uneven but still pack flavor. Served chilled, it’s the perfect contrast to warm winter meals or a light side dish when the garden is still in that quiet pause between seasons.

Why You’ll Love This Recipe 🌸

• Bright, clean flavors and just the right balance of sweet and tangy
• Uses garden daikon and carrots—great for winter or spring harvest
• No cooking required and ready in under 15 minutes
• Naturally vegan and gluten-free adaptable
• Pairs beautifully with heavier dishes or grilled proteins

Quick Reference

Prep Time: 15 minutes
Cook Time: None
Total Time: 15 minutes
Servings: 4
Dietary Info: Vegan, Gluten-free

Key Ingredients at a Glance:
⚪️ Daikon radish, 🥕 carrots, 🍋 rice vinegar, 🍯 sweetener, 🌱 sesame oil, 🧂 salt

Ingredients 🛒

• 1 medium daikon radish (or 2–3 small), peeled and julienned or ribboned
• 2 medium carrots, peeled and julienned or ribboned 🥕
• ¼ teaspoon salt
• 1 tablespoon rice vinegar 🍚
• 1 teaspoon soy sauce or tamari (gluten-free if needed)
• 1 teaspoon sesame oil 🌱
• 1 teaspoon maple syrup or honey 🍯
• 1 teaspoon toasted sesame seeds (optional)
• Optional: pinch of chili flakes or grated ginger for extra warmth

Instructions 🍽️

1. Prepare the vegetables.
Use a sharp knife, peeler, or mandoline to create thin matchsticks or ribbons of daikon and carrot. Sprinkle with salt, toss, and let sit for 5–10 minutes to draw out excess moisture. Drain or pat dry.

2. Make the dressing.
In a small bowl, whisk together vinegar, soy sauce, sesame oil, and sweetener. Add ginger or chili flakes if using.

3. Combine.
Toss the vegetables with the dressing until well coated. Let marinate for 5–10 minutes before serving for best flavor.

4. Garnish and serve.
Sprinkle with sesame seeds and serve chilled or at room temperature. 🥗

Tips & Variations 🌿

• Substitutes: Try kohlrabi, parsnip, or thinly sliced cucumbers in place of daikon
• Make it a meal: Add tofu, soba noodles, or edamame for a fuller bowl
• Add citrus: A splash of yuzu or orange juice brings a bright twist
• Storage: Keeps well for 2–3 days in the fridge—flavors deepen as it sits

Garden Reflections 🌼📓

This salad reminds me that beauty often lives in what’s simple, raw, and unadorned. Daikon and carrot don’t need much—they just need to be seen, sliced with care, and brought to the table with intention.

In the cooler seasons, when the garden feels quieter, this dish feels like a conversation: crisp, honest, and refreshing. A little brightness goes a long way. ✨

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🔗 Try next: Kale & Sweet Potato Samosas, Cucumber Mint Soup, or Kkakdugi (Radish Kimchi)