Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Daikon-Carrot Salad
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- Level: Easy
- Total: 40 min
- Prep: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- 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
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
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
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