Daikon Carrot Salad Recipes Recipes Recipe Cards

MARINATED DAIKON AND CARROT SALAD (NAMASU)

Marinated Daikon and Carrot Salad (namasu) image

I've been making this for years. I took a recipe and changed it, it had 30g of carrots, and I like about equal weight of carrot and daikon. I make this using my zester which is nothing like a Microplane zester. It's small, hand held tool (with 6 holes at one end) which you drag down the food to get long thin ribbons. Works really well for these Japanese salads.

Provided by JustJanS

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

350 g white radishes or 350 g daikon radishes
350 g carrots
1/2 teaspoon salt
4 tablespoons rice wine vinegar
1 teaspoon dashi powder, dissolved in
1 tablespoon hot water
1 tablespoon mirin
1 tablespoon sugar
salt

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.

Nutrition Facts : Calories 48.1, Fat 0.2, SaturatedFat 0.1, Sodium 270.6, Carbohydrate 10.9, Fiber 2.9, Sugar 5.7, Protein 1.4

JAPANESE PICKLED DAIKON AND CARROT SALAD

Japanese Pickled Daikon and Carrot Salad image

Crunchy and fresh, with a delightful flavor, this is a nice side to go with some of your other salads, vegetables, and chutneys. Not really a salad in the Western culinary sense, but more of a condiment, like seaweed salad. Prep time does not include refrigeration time. :)

Provided by PalatablePastime

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 medium carrot
1 piece daikon radish (3 inch)
1 teaspoon salt
3 tablespoons rice vinegar
1/2 teaspoon Japanese soy sauce
1/8 teaspoon peeled and grated fresh ginger
2 teaspoons sugar

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.

Nutrition Facts : Calories 14.9, Sodium 633.8, Carbohydrate 3.6, Fiber 0.4, Sugar 2.8, Protein 0.2

GINGER, CARROT, AND DAIKON SALAD

Ginger, Carrot, and Daikon Salad image

This goes great with so many different entrees. It's a crisp and healthful addition to any menu. Try this with Asian Style Gravlax! From Cooking with Caprial, American Bistro Fare. Cook time is marinating time.

Provided by Sharon123

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 large daikon radish, julienned
2 medium carrots, julienned
6 radishes, thinly sliced
3 tablespoons seasoned rice vinegar
1 tablespoon gingerroot, chopped
2 garlic cloves, chopped
1 tablespoon Asian chili sauce
1/2 teaspoon cilantro, chopped
1/3 cup vegetable oil
soy sauce

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!

DIAKON RADISH & CARROT SALAD

Diakon Radish & Carrot Salad image

Banchan are veggie sides served with Korean food. Seasoned Mung Beans, Kimchi, and Diakon Radish & Carrot salad are just a few. Serve this with my Korean Beef Bulgogi. This salad is a yummy sweet and sour crunchy addition to the Bulgogi. It is a must have for me. Cook time is standing time.

Provided by Chele B

Categories Asian

Time 30m

Yield 6 , 4-6 serving(s)

Number Of Ingredients 5

Ingredients

3 1/3 cups daikon radishes, peeled and sliced into match sticks
1/3 cup carrot, shredded (the presliced matchsticks in the produce section are perfect)
3 tablespoons granulated sugar
1/4 cup white vinegar (or rice vinegar )
1 1/2 teaspoons salt

Steps:

Toss radish, carrot & salt together in large bowl.
Let stand for 10 minutes
Squeeze dry.
Combine vinegar & sugar in small Celsius
Stir until sugar is dissolved.
Pour over radish mixture.
Toss until well coated.
Refrigerate up to a week.