Best Daikon Carrot Salad Recipes

DAIKON-CARROT SALAD

Steps:

• 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.

GINGER, CARROT, AND DAIKON SALAD

Steps:

• Place julienned daikon, carrot, and radish in a bowl and toss.
• For the dressing:.
• Place the vinegar, gingerroot, garlic, chile sauce, and cilantro in a small bowl and mix well. Whisk in oil until well blended. Season with soy sauce.
• Pour the dressing over radish mixture and marinate 30 minutes. Serve cold or at room temperature. Enjoy!

JAPANESE PICKLED DAIKON AND CARROT SALAD

Steps:

• Peel and finely shred carrot and daikon.
• Put vegetables into large bowl; sprinkle with salt and let stand for 30 minutes.
• Gently squeeze out as much water as possible from vegetables.
• In a bowl, combine vinegar, soy sauce, ginger and sugar, stirring until sugar dissolves.
• add vegetables and refrigerate for 8 hours.
• Salad will keep for up to 1 week in sealed container in refrigerator.

MARINATED DAIKON AND CARROT SALAD (NAMASU)

Steps:

• Cut the carrot and daikon into the thinest strips you can; I use a zester to do this and it works really well.
• Sprinkle the vegetables with the half teaspoon of salt and allow to stand in a colander 10-15 minutes or until limp.
• Transfer to a bowl.
• Mix the remaining ingredients together and pour over the vegetables.
• Taste for salt.
• This can be used immediately, but marinating it for 24 hours will improve it; just keep it well covered as the radish can be a bit"smelly'" in your fridge.

JAPANESE DAIKON CARROT SALAD

Steps:

• 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.
• Company's Coming.

DAIKON CARROT SALAD

Steps:

• Grate carrot, cucumber and daikon together into a medium bowl. Stir in horseradish and a pinch of salt. Add a spoonful of mayo and two heaping spoonfuls of sour cream. Mix well, adding additional mayo or sour cream as needed to pull the salad together. Taste, adjust horseradish and salt as needed.

GRATED DAIKON AND CARROT SALAD

Steps:

• Cut the daikon and carrots into chunks and grate in a food processor.
• Transfer to a serving bowl, add the remaining ingredients, and toss together. Serve at once.
• variation
• Grate the daikon radish and carrot separately and put into two small serving bowls. Divide the remaining ingredients evenly between them. Serve side by side.
• nutrition information
• Calories: 97
• Total Fat: 7g
• Protein: 1g
• Carbohydrates: 9g
• Fiber: 2g
• Sodium: 30mg