Daikon-Carrot Salad

Daikon-Carrot Salad

Rating: 51

Prep Time: 40 minutes

Total Time: 40 minutes

Yield: 6 servings

Daikon-Carrot Salad


    • 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. 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.

    Photograph by Con Poulos