Daikon Carrot Salad


Salad Course

“A Mentor’s Meal”

To see the entire seven course meal menu please click on the menu bar on the main blog page and click on the title of the menu -“A Mentor’s Meal”

I found this salad on babaganosh.com while looking for ways to incorporate daikon into the meal. Daikon is used in different ways throughout Asian cuisine. For the people of Punjab, its often just eaten raw in the colder months or shredded and cooked into Mooli Parontha, a stuffed flatbread that I’m sure will be a part of another meal. In other Asian cuisines it is cooked within soups which mellows out the peppery flavor but it still has more bite to it than other root vegetables when cooked. I’d actually like to try growing daikon sprouts and use those in a salad one day-I’ll keep you updated on that one. For now, here is the recipe for this simple but flavorful salad.

Daikon Carrot Salad

Serves 4 

2 Daikon Radishes

2 Medium Carrots

1 Tbsp Sesame Seed Oil

1 Tbsp Seasoned Rice Vinegar

1 Large Garlic Clove

1×1 Inch Piece of Peeled Ginger

Salt and Pepper to Taste

1 Tbsp Black Sesame seeds


Peel the daikons and carrots. Using the peeler, create ribbons of each by simply going down the root. Place into a large bowl and refrigerate. Put the rest of the ingredients except for the sesame seeds into a blender to make the dressing. When you’re ready to serve, coat the root ribbons with the dressing gently by tossing with a pair of tongs. Sprinkle the sesame seeds on top. It looks beautiful if you can use the tongs to create nest like shapes on the salad shapes. Maybe throw some cilantro sprigs on top for contrast and a little herbal kick.

During this particular seven course meal I mixed the ribbons with the dressing and refrigerated it because I thought that it would help the flavors come together. But it didn’t work. And I think its because for the salad to work the vegetables have to be cool, crisp and retain their original flavors. If they sit in the dressing, because they’re thin ribbons, they get kind of dry and limp and they lose some of their bite. This dish is also serving as a palate cleanser therefore it needs that bite to refresh your taste buds. So I highly recommend putting it all together right before you serve it. Done right, this is a visually beautiful dish that tastes amazing.