Daikon-Carrot Salad Recipe

Name: Daikon-Carrot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds daikon, peeled; Kosher salt; 1 pound carrots; 1 tablespoon grated peeled ginger; 3 tablespoons unseasoned rice vinegar; 2 teaspoons fresh lime juice; 1/4 cup vegetable oil; 1 teaspoon toasted sesame oil; 1 3/4 teaspoons white sesame seeds; 1 3/4 teaspoons black sesame seeds

Servings: persons

1 1/2 pounds daikon, peeled
Kosher salt
1 pound carrots
1 tablespoon grated peeled ginger
3 tablespoons unseasoned rice vinegar
2 teaspoons fresh lime juice
1/4 cup vegetable oil
1 teaspoon toasted sesame oil
1 3/4 teaspoons white sesame seeds
1 3/4 teaspoons black sesame seeds

1
Shave the daikon into ribbons with a vegetable peeler.
2
Toss with 1/4 teaspoon salt in a colander; let drain in the sink, tossing occasionally, about 15 minutes.
3
Meanwhile, shave the carrots into ribbons with the peeler.
4
Make the dressing: Whisk the ginger, vinegar, lime juice and 1/2 teaspoon salt in a large bowl.
5
Slowly whisk in the vegetable oil and sesame oil until blended.
6
Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes.
7
Add 1 tablespoon seeds to the dressing.
8
Toss the daikon and carrots with the dressing and season with salt.
9
Top with the remaining sesame seeds.
10
Photograph by Con Poulos

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds daikon, peeled, Kosher salt, 1 pound carrots, 1 tablespoon grated peeled ginger, and more.

Yes, Daikon-Carrot Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Daikon-Carrot Salad

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