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Last Updated on January 30, 2020 by Diane Hoffmaster
In a recent Misfits Market produce box, I was sent a large, purple, daikon radish. Mmmmm. What do you do with daikon radishes? I love a challenge! A simple salad is a popular way to serve daikon radishes so I made this Carrot and Purple Daikon Radish Salad Recipe. Paired with julienned carrots and green onions, this healthy salad is tossed with a light vinaigrette recipe right before serving.
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Tips for using daikon radishes
Okay, when I was first sent this giant purple radish, I had no idea what to actually do with it. So, I started doing some research. Daikon radishes are actually very popular in Japanese cooking and are the perfect addition to simple salads. But, here are a few general guidelines for cooking with daikon radishes:
- To store daikon radishes: They will last 1 to 3 weeks stored in the refrigerator in a plastic bag or wrapped in damp towel.
- You don't HAVE to peel it. If you do, you can peel with a vegetable peeler or paring knife.
- Don't care for the sharp taste of radishes? Serve them roasted. This will tame the spicy bite they are known for.
- To serve in this Carrot and Purple Daikon Radish Salad Recipe, cut them thinly using a mandolin slicer or a very sharp knife. Or use a julienne peeler.
- Not sure what else to do with it? Daikon are often pickled or served in a stir-fry, but you can also eatthem raw for a crunchy bite.
Daikon salad ingredients:
There are very few ingredients in this daidon salad, although it is a bit time consuming to thinly slice the radish and julienne the carrots. Here are the ingredients you need for your carrot salad:
- 2 to 3 medium carrots, washed and peeled
- 1 small daikon radish (or ½ a large like I did), peeled if desired.
- 2 green onions
- Sesame seed oil
- Rice wine vinegar
- Honey
- Lime juice
- Salt, pepper, garlic powder to taste
How To Make Daikon Radish Salad
This carrot and daikon radish recipe is a simple but flavorful healthy salad. Just peel and thinly slice the carrots and daikon radish. Chop the green onions and mix in. Combine all the dressing ingredients in a small bowl and drizzle over the salad. Toss to coat and serve! Easy and delicious!
Like this Carrot and Purple Daikon Radish Salad Recipe? Try these healthy salads, too:
- Citrus Avocado Salad Recipe with Mint and Feta: This citrus avocado salad recipe is SO much more unique than your average everyday fruit salad. Top with a bit of fresh feta cheese and some chopped pecans and you have loads of flavor and texture.
- Basil and Spinach Salad with Blackberries and Feta: This Basil and Spinach Salad with Blackberries and Feta is a healthy summer salad recipe that takes only minutes to make. Sweet blackberries pair with tangy feta cheese for a healthy side salad or simple lunch recipe.
- Jalapeno Cilantro Coleslaw Recipe with Lime Vinaigrette: Loaded with green and purple cabbage, jalapeno peppers, cilantro, green onions, and orange carrots, this coleslaw recipe is both delicious AND pretty! Homemade Coleslaw with a KICK!
Carrot and Purple Daikon Radish Salad Recipe
This healthy carrot and purple daikon radish salad recipe has a simple vinaigrette made with sesame oil, lime juice and rice wine vinegar. Top your salad with sesame seeds right before serving if you have them ( I didn't!) but it tastes fine without them.
Yield: 3 cups
Carrot and Purple Daikon Radish Salad Recipe
Purple daikon radish, julienned carrots and green onions are tossed in a light vinaigrette recipe right before serving. An easy way to serve daikon radish.
Prep Time20 minutes
Total Time20 minutes
Ingredients
- ½ large purple daikon radish, sliced thin and cut into strips
- 2 to 3 carrots – sliced into matchsticks
- 1 to 2 green onions, green and white parts, sliced thin
- 2 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey
- Juice of half a small lime ( 2 tablespoon or so)
- garlic powder, salt, and black pepper to taste
Instructions
- Wash and peel the carrots and radish if desired. Using a sharp knife or julienne peeler, julienne the carrots and radish and place in a bowl.
- Slice the green onion, both green and white portion. Add to bowl.
- Make the vinaigrette: Combine oil, vinegar, lime juice, honey, garlic powder, salt and pepper in a bowl. Whisk gently and pour over the salad. Toss to coat.
Notes
Top with sesame seeds if desired.
Nutrition Information:
Yield:
4Serving Size:
1
Amount Per Serving:Calories: 69Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 166mgCarbohydrates: 10gFiber: 2gSugar: 6gProtein: 1g
Nutrition information not always accurate.
Diane Hoffmaster
Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She has two college aged kids, one husband and more pets than she will admit to. She earned her BS in Microbiology at the University of New Hampshire but left her career in science to become a stay at home mom. Years of playing with LEGO and coloring with crayons had her craving a more grown up purpose to her life and she began blogging and freelance writing full time. You can learn more about her HERE.
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