I just made a Carrot Daikon Salad with sesame ginger that’s so crunchy and bright it makes plain dinners look deliberate, and you’ll want to keep scrolling.
I am obsessed with this Shaved Daikon Radish And Carrot Salad. I love how the daikon salad snaps under my fork, cold and loud and honest.
And the carrot daikon salad brings the bright, slightly sweet crunch that makes me forget lettuce exists. I can’t stop thinking about the punch of toasted sesame oil and fresh ginger, tiny things that change everything.
But it’s simple, not try-hard. It sits on the plate like it knows what it is.
Bright, crunchy, a little spicy. I want it next to every dinner I make.
No fluff. Just pure, addictive crunch right now.
Ingredients
- Daikon: Crunchy, clean bite that soaks up the dressing nicely.
- Carrots: Sweet crunch and bright color, plus little earthy sweetness.
- Rice vinegar: Tangy zip that keeps things fresh and light.
- Tamari/soy: Salty, savory umami that makes it taste like something real.
- Toasted sesame oil: Nutty aroma you’ll smell before you taste it.
- Neutral oil: Smooth mouthfeel and helps the dressing glide.
- Maple syrup: Gentle sweetness that tames the acid and salt.
- Ginger: Bright, warming zing that wakes up every bite.
- Garlic (optional): Sharp little punch if you’re into that extra kick.
- Lime juice: Fresh citrus bite that lifts the whole salad.
- Scallions: Oniony crunch, both green color and savory snap.
- Toasted sesame seeds: Tiny toasty crunch and pretty speckles.
- Cilantro/parsley (optional): Herbal lift, choose cilantro for punch, parsley for mildness.
- Red pepper flakes: Just a pinch wakes up the flavors.
- Black pepper: Simple warmth and a little edge.
- Salt: Basic seasoning that makes everything actually sing.
Ingredient Quantities
- 1 large daikon radish, about 12 to 14 ounces, peeled and shaved thin
- 2 medium carrots, peeled and shaved thin
- 3 tablespoons rice vinegar
- 2 tablespoons low sodium tamari or soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon neutral oil (canola or vegetable)
- 1 tablespoon pure maple syrup
- 1 tablespoon freshly grated ginger (about a 1 inch piece)
- 1 small garlic clove, finely minced or grated (optional)
- 1 tablespoon fresh lime juice (about half a lime)
- 2 scallions, thinly sliced (white and green parts)
- 2 tablespoons toasted sesame seeds
- 2 tablespoons chopped fresh cilantro or parsley (optional)
- Pinch of red pepper flakes or a small pinch of black pepper
- Salt to taste (start with 1/4 teaspoon)
How to Make this
1. Peel the daikon and carrots, then shave them thin with a vegetable peeler or mandoline into long ribbons; put them in a large bowl and set aside.
2. In a jar or small bowl combine 3 tablespoons rice vinegar, 2 tablespoons tamari or soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon neutral oil, 1 tablespoon maple syrup, 1 tablespoon grated ginger, and 1 tablespoon fresh lime juice.
3. If using, add the finely minced garlic clove and a pinch of red pepper flakes (or small pinch black pepper) to the dressing, then add salt starting with 1/4 teaspoon and shake or whisk until well blended.
4. Pour about two thirds of the dressing over the shaved vegetables and toss well so every ribbon gets coated; reserve the rest of the dressing for later in case you need more.
5. Let the salad sit for at least 10 minutes at room temperature so the flavors mellow and the daikon and carrot soften slightly; you can also chill it for 20 to 30 minutes if you want it colder.
6. Taste and adjust seasoning, adding more salt, lime juice, or the reserved dressing to balance sweet, salty and tangy as needed.
7. Stir in the scallions and most of the toasted sesame seeds, reserving a little for garnish.
8. Just before serving fold in the chopped cilantro or parsley if using, then transfer to a serving bowl.
9. Sprinkle the remaining sesame seeds and a final pinch of red pepper flakes on top for color and a little heat.
10. Serve chilled or at room temperature as a crunchy vegan side; leftovers keep well in the fridge for 2 days but the vegetables will soften over time.
Equipment Needed
1. Vegetable peeler or mandoline, for shaving the daikon and carrots thin (watch your fingers, seriously)
2. Large mixing bowl to toss and marinate the ribbons
3. Jar with lid or small bowl for shaking or whisking the dressing
4. Whisk or fork to blend the dressing (a spoon works if you dont have a whisk)
5. Measuring spoons for the rice vinegar, oils, tamari, maple and lime juice
6. Microplane or fine grater for the ginger (and garlic if you arent mincing)
7. Cutting board and sharp chef knife for trimming scallions and chopping herbs
8. Small pan or toaster to toast sesame seeds if they arent pre-toasted
9. Serving bowl or platter and salad tongs or clean hands to fold everything together
FAQ
Shaved Daikon Radish And Carrot Salad With Sesame Ginger Dressing Recipe Substitutions and Variations
- Daikon radish: swap with jicama (same crunch, milder flavor), kohlrabi (a bit peppery) or peeled firm apple for a sweet twist.
- Carrots: use peeled yellow beet for earthier sweetness, cucumber for a lighter crunch, or thinly sliced fennel for a mild anise note.
- Low sodium tamari or soy sauce: replace with coconut aminos for a soy free option, or regular soy if you don’t need low sodium.
- Pure maple syrup: honey or agave nectar work fine if you want a different sweetness, or a pinch of brown sugar dissolved in the dressing if that’s what you’ve got.
Pro Tips
1. Shave extra thin and keep them cold — thinner ribbons soften faster and soak up dressing better, so use a mandoline or a sharp peeler and pop the veg in the fridge for 10 minutes before tossing. They’ll still have crunch but wont be tough.
2. Salt lightly and let sit if the daikon tastes bitter — sprinkle a little salt on the shaved daikon, wait 5 to 10 minutes, then blot or give a quick rinse. It takes edge off the bite without making it soggy.
3. Always reserve some dressing — you’ll probably need less than you mix. Dress most of it, taste after 10 minutes, then add more if it needs brightness or sweetness. Lime or a splash more vinegar can fix a flat batch fast.
4. Make ahead but not too far — the salad improves after 20 to 30 minutes in the fridge, but after a day the ribbons start to weep and get limp. If you want to prep for later, store the dressing and herbs separately and toss right before serving.
Shaved Daikon Radish And Carrot Salad With Sesame Ginger Dressing Recipe
I just made a Carrot Daikon Salad with sesame ginger that’s so crunchy and bright it makes plain dinners look deliberate, and you’ll want to keep scrolling.
4
servings
148
kcal
Equipment: 1. Vegetable peeler or mandoline, for shaving the daikon and carrots thin (watch your fingers, seriously)
2. Large mixing bowl to toss and marinate the ribbons
3. Jar with lid or small bowl for shaking or whisking the dressing
4. Whisk or fork to blend the dressing (a spoon works if you dont have a whisk)
5. Measuring spoons for the rice vinegar, oils, tamari, maple and lime juice
6. Microplane or fine grater for the ginger (and garlic if you arent mincing)
7. Cutting board and sharp chef knife for trimming scallions and chopping herbs
8. Small pan or toaster to toast sesame seeds if they arent pre-toasted
9. Serving bowl or platter and salad tongs or clean hands to fold everything together
Ingredients
1 large daikon radish, about 12 to 14 ounces, peeled and shaved thin
2 medium carrots, peeled and shaved thin
3 tablespoons rice vinegar
2 tablespoons low sodium tamari or soy sauce
1 tablespoon toasted sesame oil
1 tablespoon neutral oil (canola or vegetable)
1 tablespoon pure maple syrup
1 tablespoon freshly grated ginger (about a 1 inch piece)
1 small garlic clove, finely minced or grated (optional)
1 tablespoon fresh lime juice (about half a lime)
2 scallions, thinly sliced (white and green parts)
2 tablespoons toasted sesame seeds
2 tablespoons chopped fresh cilantro or parsley (optional)
Pinch of red pepper flakes or a small pinch of black pepper
Salt to taste (start with 1/4 teaspoon)
Directions
- Peel the daikon and carrots, then shave them thin with a vegetable peeler or mandoline into long ribbons; put them in a large bowl and set aside.
- In a jar or small bowl combine 3 tablespoons rice vinegar, 2 tablespoons tamari or soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon neutral oil, 1 tablespoon maple syrup, 1 tablespoon grated ginger, and 1 tablespoon fresh lime juice.
- If using, add the finely minced garlic clove and a pinch of red pepper flakes (or small pinch black pepper) to the dressing, then add salt starting with 1/4 teaspoon and shake or whisk until well blended.
- Pour about two thirds of the dressing over the shaved vegetables and toss well so every ribbon gets coated; reserve the rest of the dressing for later in case you need more.
- Let the salad sit for at least 10 minutes at room temperature so the flavors mellow and the daikon and carrot soften slightly; you can also chill it for 20 to 30 minutes if you want it colder.
- Taste and adjust seasoning, adding more salt, lime juice, or the reserved dressing to balance sweet, salty and tangy as needed.
- Stir in the scallions and most of the toasted sesame seeds, reserving a little for garnish.
- Just before serving fold in the chopped cilantro or parsley if using, then transfer to a serving bowl.
- Sprinkle the remaining sesame seeds and a final pinch of red pepper flakes on top for color and a little heat.
- Serve chilled or at room temperature as a crunchy vegan side; leftovers keep well in the fridge for 2 days but the vegetables will soften over time.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 150g
- Total number of serves: 4
- Calories: 148kcal
- Fat: 9.3g
- Saturated Fat: 1.1g
- Trans Fat: 0g
- Polyunsaturated: 2g
- Monounsaturated: 6.2g
- Cholesterol: 0mg
- Sodium: 375mg
- Potassium: 335mg
- Carbohydrates: 10.8g
- Fiber: 2.1g
- Sugar: 5.5g
- Protein: 3.2g
- Vitamin A: 5090IU
- Vitamin C: 23mg
- Calcium: 70mg
- Iron: 1mg
