Daikon-Carrot Salad

Daikon-Carrot Salad

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  • Prep Time


  • Total Time


  • Servings



  • pounds daikon, peeled

  • Kosher salt

  • 1

    pound carrots

  • 1

    tablespoon grated peeled ginger

  • 3

    tablespoons unseasoned rice vinegar

  • 2

    teaspoons fresh lime juice

  • ¼

    cup vegetable oil

  • 1

    teaspoon toasted sesame oil

  • teaspoons white sesame seeds

  • teaspoons black sesame seeds


Shave the daikon into ribbons with a vegetable peeler. Toss with 1/4 teaspoon salt in a colander; let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile, shave the carrots into ribbons with the peeler. Make the dressing: Whisk the ginger, vinegar, lime juice and 1/2 teaspoon salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended. Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1 tablespoon seeds to the dressing. Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.


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