This crunchy daikon radish salad is quick to prepare and absolutely packed with flavor. It’s tossed in a tangy garlic vinaigrette and finished with a gentle kick of heat from red pepper powder. A simple, bold salad that takes just 15 minutes from start to finish and pairs beautifully with your favorite Asian-inspired meals.
What You’ll Need
Here’s a quick look at the ingredients that bring this salad to life:
- Daikon Radish – These days, you’ll often find daikon at regular grocery stores near the carrots and turnips. Look for ones that are firm and smooth.
- Korean Red Pepper Powder – This chili powder (also called gochugaru) adds a subtle heat and lovely red specks. You can adjust the amount to suit your spice preference.
- Sugar – Just a little to balance the vinegar and heat.
- Green Onions – These add freshness and a mild oniony bite.
- Vinegar – I usually go for plain white vinegar, but rice vinegar, apple cider, or champagne vinegar all work. Red wine vinegar works too, but will tint the radish slightly pink.
- Garlic – Freshly minced garlic adds sharpness and depth.
- Salt – Essential to bring everything together.
How to Prep the Daikon
Start by trimming off the ends, then peel the skin using a vegetable peeler. Once peeled, you can either:
- Use a julienne peeler to create fine strips (my favorite method for texture).
- Or, use a regular peeler to make wide ribbons if you want a different look.
How to Make the Daikon Radish Salad
- Peel the daikon and cut it into thin strips or ribbons.
- Toss the strips in a mixing bowl with Korean red pepper powder, sugar, salt, green onions, and minced garlic.
- Drizzle with vinegar and give it all a good mix until evenly coated.
- Taste and adjust—add a bit more vinegar, sugar, or salt as needed.
- Let it chill in the fridge for at least 10–15 minutes before serving. It gets even better as it sits.
Make Ahead and Storage Tips
You can definitely make this salad ahead of time—it keeps well in the fridge for up to 3 days. I like storing it in a glass jar or any airtight container. Just give it a stir before serving to redistribute the dressing.
Fun Variations to Try
Want to switch it up? Here are a few tasty additions:
- Carrots – Add julienned carrots for color and extra crunch.
- Fresh Ginger – Grate in a small amount of ginger for a bright, zesty note.
- Lemon – A squeeze of lemon juice and a little zest can take it in a more citrusy direction.
Frequently Asked Questions
What does daikon radish taste like?
Daikon has a clean, crisp texture with a mild, slightly peppery flavor. It’s not as sharp as red radish and has a gentle bitterness that works beautifully in salads and pickles.
Can you eat daikon raw?
Absolutely. In fact, it’s delicious raw—refreshing, crunchy, and light. It can also be roasted, stir-fried, or added to soups for a softer, sweeter result.
Do you need to peel daikon?
The skin is quite thin, but I usually peel it for salads to keep the texture smooth and clean-tasting.
What else can you make with daikon?
You can treat it like a carrot—add it to slaws, soups, stir-fries, or even roast it in chunks with a drizzle of oil and salt.
Daikon Radish Salad
This daikon radish dish is lightly dressed in a garlic vinaigrette and topped with Korean red pepper powder for a touch of spice.
Ingredients
- 1 pound daikon radish (white Korean radish)
- 1 tablespoon sugar
- 1/2 tablespoon Korean red pepper powder (optional)
- 1 teaspoon salt
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 1/2 tablespoons white vinegar
Instructions
- Peel the radish and cut it into very thin strips. (A julienne peeler works well for this.)
- Place the radish in a medium bowl and toss with red pepper powder, sugar, salt, green onion, and garlic.
- Sprinkle with vinegar and mix thoroughly.
- Adjust to taste, adding more salt, sugar, or vinegar if desired.
- Refrigerate until ready to serve.
Notes
- This dish can be stored in the refrigerator for up to three days. It’s best kept in a glass jar or an airtight container.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 37Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 545mgCarbohydrates: 8gFiber: 2gSugar: 5gProtein: 1g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Serving Suggestions
This salad goes so well with dishes that have bold, savory flavors. Here are some tasty pairings:
- Grilled or glazed salmon
- Korean-style bulgogi or spicy pork
- Miso-marinated tofu or vegetables
- Banh mi sandwiches (it makes an excellent crunchy topping!)
- A simple bowl of rice and stir-fried veggies
It’s a refreshing contrast to spicy, saucy mains—and honestly, it’s great on its own when you’re craving something light and punchy.
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