Japanese Daikon Carrot Salad



2 cups



3-1/3 cup peeled and finely shredded daikon radish
1/3 cup finely shredded carrot
1-1/2 tsp. salt
1/4 cup rice vinegar or
white vinegar
3 tbsp. granulated sugar
1 tsp. sesame seeds, toasted


Toss radish, carrot and salt together in large bowl. Let stand for 10 minutes. Knead until soft. Squeeze dry.

Combine rice vinegar and sugar in small cup. Stir until sugar is dissolved. Pour over radish mixture. Toss until well coated.

Sprinkle with sesame seeds. Makes 2 cups.

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Author's Comments

A refreshing salad with a bit of crunch. Fine shreds make for a nice appearance. Use a hand grater or grater blade on a food processor for shredding. Good with chicken Teriyaki.

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1 Recipe Reviews


brunswick_kate reviewed Japanese Daikon Carrot Salad on August 6, 2009

Delicious. My only modification was to substitute brown rice syrup for the sugar (diabetes issues)