This Daikon Radish Salad is dressed simply in a garlic vinaigrette and sprinkled with Korean red pepper powder for a bit of heat.
I hit up the Korean market in our town because I’m cooking up a batch of homemade kimchi – An experiment that I hope goes well – It needs to ferment for about a month before I’ll know for sure 😉 (more on that later)…
Anyways, if you’ve never been to an Asian foods market, you’re in for a treat and an experience! All kinds of food that you’ve never seen in an American market – Dried shrimp, hundreds of different chili powders, fresh fish, kimchi that comes in Costco sized jars (why am I making my own?), and on and on… I could spend a few hours in that place. It is a bit confusing though! I wonder, am I picking the right chili powder, or is this a brand that no one buys? What about these little dried shrimp, does everyone know I’m making kimchi just because I have those in my basket? 
Well, all that shopping got me hungry, and, when I was finished making above said kimchi, I had some leftover radish and Korean red pepper powder to use up. I used my nifty julienne tool to shred up the daikon and decided to toss together this salad together. Sweet and sour and tangy and spicy. This is a dish that’s quick to fix and would be great on it’s own as a fast lunch or alongside some of this Sriracha Glazed Salmon served as a main course.
Daikon Radish Salad
Ingredients
- 1 lb daikon radish white Korean radish
- 1/2 tablespoon Korean red pepper powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 cloves garlic finely chopped
- 2 green onions finely chopped
- 1 1/2 tablespoons white vinegar
Instructions
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Peel the radish and cut into really thin strips. (I used a julienne peeler for this)
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Place the radish in a medium bowl and toss with red pepper powder, sugar, salt, green onion and garlic.
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Sprinkle the mixture with vinegar and mix well.
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Adjust to taste, adding additional salt, sugar or vinegar, if needed.
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Refrigerate until ready to serve.
Looking for more summer salad recipes? Try these:
Asian Cucumber Salad with Toasted Rice Powder
10-Minute Chickpea Guacamole Salad
Shaved Asparagus Salad with Ricotta and Pistachios
this looks so simple and flavorful! pretty too, will be trying soon, thanks!
I think I need to find a Korean market in my neighborhood – this salad sounds delicious
I recently learned to pickle daikon radish and I’m amazed by how wonderful it is – crisp and delicate. Can’t wait to try this. And I just got a spiralizer, so this will be a great wayt to learn to use it.
I’m so jealous Laura – I’ve been eyeing a spiralizer for quite some time! It will be perfect for this!
How long can you refrigerate this for?
Hi Lauren – The salad should keep in the refrigerator for up to five days.
It won’t last that long in my house!
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This was great! I added a drizzle of sesame oil to it just because i love sesame oil. Was great with it and without! Thank you for the recipe! It reminded me of a radish kimchee without the usual smell!!
So glad you liked it Elizabeth!