Inspired by the Vietnamese pickled daikon and carrots commonly found in banh mi, we spun those vegetables into a refreshing salad. Unlike the pickled version, the dressing here omits the sugar for a more savory flavor. Ginger and lime juice are added for brightness, while vegetable oil and sesame oil round out any sharpness from the rice vinegar.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 40 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 40 min |
| Yield: | 6 servings |
Ingredients
- 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 black sesame seeds
Instructions
- 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.
Nutrition Facts
| Calories | 185 |
| Total Fat | 15 grams |
| Saturated Fat | 1.5 grams |
| Cholesterol | 0 milligrams |
| Sodium | 163 milligrams |
| Carbohydrates | 12 grams |
| Dietary Fiber | 2 grams |
| Sugar | 4 grams |
| Protein | 5 grams |
| Calories | 185 |
| Total Fat | 15 grams |
| Saturated Fat | 1.5 grams |
| Cholesterol | 0 milligrams |
| Sodium | 163 milligrams |
| Carbohydrates | 12 grams |
| Dietary Fiber | 2 grams |
| Sugar | 4 grams |
| Protein | 5 grams |
Reviews
I served this salad to my family last night- had a daikon radish from the farmers market screaming to be put to use- they all liked the salad, specially the dressing. I crushed the roasted sesame seeds in a mortar for added flavor.
Took this to a halloween work potluck, since it looked so orange and fun. Most people liked it a lot, and a few thought it was too strange, but they were definitely not adventurous eaters. For me, it was visually and texturally fantastic, and the flavor was good but subtle. I might try it again with a little red chili paste in the dressing to punch up the flavor to match the look. Thanks for the novel salad!
Just made this, as I had a huge daikon I needed to use up. Very good taste wise, and loved the texture of the ribbons. I did feel the marinade needed some sugar though, but that is only my personal preference. All in all, a great salad, and would work very well as a garnish on top of a sandwich. A must try!
My family really enjoyed this, although I had several modifications based on what I had on hand. My grocery store does not carry daikon, so I used two turnips and salted them just as the daikon would have been. I added 5 stalks of asparagus and one shredded zucchini. I also used all sesame oil instead of any vegetable oil and a couple tablespoons of honey (thanks to the other reviewers for this idea!). I used a mandolin and thinly sliced the vegetables crosswise, instead of shaving them lengthwise with a peeler. Still turned out excellent and absorbed the dressing well.
We found two things important to get the salad to our taste. Sweetened the dressing (honey is better than sugar) . Using the peeler to “shave” the carrots and daikon took too long, so julienned them instead … which was a mistake. Next time we’ll use the food processor’s thin slicing blade, a mandolin, or even grate the vegetables. The salad is MUCH better with extremely thin sliced vegetables.
This is a fabulous salad. I did not have black sesame seeds so toasted all white.
Pretty tasty but even better when you add a chopped or crushed garlic, honey and black pepper (to taste to the dressing. Didn’t have black sesame seeds so used all regular. Happened to be eating this along side some grilled onions and together they tasted pretty good, may add some of those next time.