Last Updated on January 30, 2020 by Diane Hoffmaster
In a recent Misfits Market produce box, I was sent a large, purple, daikon radish. Mmmmm. What do you do with daikon radishes? I love a challenge! A simple salad is a popular way to serve daikon radishes so I made this Carrot and Purple Daikon Radish Salad Recipe. Paired with julienned carrots and green onions, this healthy salad is tossed with a light vinaigrette recipe right before serving.
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Tips for using daikon radishes
Okay, when I was first sent this giant purple radish, I had no idea what to actually do with it. So, I started doing some research. Daikon radishes are actually very popular in Japanese cooking and are the perfect addition to simple salads. But, here are a few general guidelines for cooking with daikon radishes:
- To store daikon radishes: They will last 1 to 3 weeks stored in the refrigerator in a plastic bag or wrapped in damp towel.
- You don’t HAVE to peel it. If you do, you can peel with a vegetable peeler or paring knife.
- Don’t care for the sharp taste of radishes? Serve them roasted. This will tame the spicy bite they are known for.
- To serve in this Carrot and Purple Daikon Radish Salad Recipe, cut them thinly using a mandolin slicer or a very sharp knife. Or use a julienne peeler.
- Not sure what else to do with it? Daikon are often pickled or served in a stir-fry, but you can also eat them raw for a crunchy bite.
Daikon salad ingredients:
There are very few ingredients in this daidon salad, although it is a bit time consuming to thinly slice the radish and julienne the carrots. Here are the ingredients you need for your carrot salad:
- 2 to 3 medium carrots, washed and peeled
- 1 small daikon radish (or 1/2 a large like I did), peeled if desired.
- 2 green onions
- Sesame seed oil
- Rice wine vinegar
- Honey
- Lime juice
- Salt, pepper, garlic powder to taste
How To Make Daikon Radish Salad
This carrot and daikon radish recipe is a simple but flavorful healthy salad. Just peel and thinly slice the carrots and daikon radish. Chop the green onions and mix in. Combine all the dressing ingredients in a small bowl and drizzle over the salad. Toss to coat and serve! Easy and delicious!
Like this Carrot and Purple Daikon Radish Salad Recipe? Try these healthy salads, too:
- Citrus Avocado Salad Recipe with Mint and Feta: This citrus avocado salad recipe is SO much more unique than your average everyday fruit salad. Top with a bit of fresh feta cheese and some chopped pecans and you have loads of flavor and texture.
- Basil and Spinach Salad with Blackberries and Feta: This Basil and Spinach Salad with Blackberries and Feta is a healthy summer salad recipe that takes only minutes to make. Sweet blackberries pair with tangy feta cheese for a healthy side salad or simple lunch recipe.
- Jalapeno Cilantro Coleslaw Recipe with Lime Vinaigrette: Loaded with green and purple cabbage, jalapeno peppers, cilantro, green onions, and orange carrots, this coleslaw recipe is both delicious AND pretty! Homemade Coleslaw with a KICK!
Carrot and Purple Daikon Radish Salad Recipe
This healthy carrot and purple daikon radish salad recipe has a simple vinaigrette made with sesame oil, lime juice and rice wine vinegar. Top your salad with sesame seeds right before serving if you have them ( I didn’t!) but it tastes fine without them.
Carrot and Purple Daikon Radish Salad Recipe

Purple daikon radish, julienned carrots and green onions are tossed in a light vinaigrette recipe right before serving. An easy way to serve daikon radish.
Ingredients
- 1/2 large purple daikon radish, sliced thin and cut into strips
- 2 to 3 carrots – sliced into matchsticks
- 1 to 2 green onions, green and white parts, sliced thin
- 2 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1 tbsp honey
- Juice of half a small lime ( 2 TBSP or so)
- garlic powder, salt, and black pepper to taste
Instructions
- Wash and peel the carrots and radish if desired. Using a sharp knife or julienne peeler, julienne the carrots and radish and place in a bowl.
- Slice the green onion, both green and white portion. Add to bowl.
- Make the vinaigrette: Combine oil, vinegar, lime juice, honey, garlic powder, salt and pepper in a bowl. Whisk gently and pour over the salad. Toss to coat.
Notes
Top with sesame seeds if desired.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 69Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 166mgCarbohydrates: 10gFiber: 2gSugar: 6gProtein: 1g
Nutrition information not always accurate.