Daikon-Carrot Salad

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  • Level: Easy
  • Total: 40 min
  • Prep: 40 min
  • Yield: 6 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.
  4. Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.

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