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! There are 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.
The Asian foods store 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 on my hands. So, I used my nifty julienne tool to shred up the daikon and decided to toss this Daikon Radish Salad together.
It came together in just 15-minutes and I couldn’t wait to dig in! It was sweet and sour and tangy and spicy, and so good.
Daikon Radish Salad Ingredients:
- Daikon Radish
- Sugar
- Korean Red Pepper Powder
- Green Onions
- Vinegar
- Garlic
What to Serve with Daikon Radish Salad:
Salad Recipes:
- 30-Minute Thai Beef Salad
- Summer Chicken Cobb Salad
- Kale Caesar Salad with Chicken
- Mediterranean Chickpea & Tuna Salad
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Daikon Radish Recipe
Daikon Radish Salad
Ingredients
- 1 pound daikon radish (white Korean radish)
- 1 Tablespoon sugar
- 1/2 Tablespoon Korean red pepper powder
- 1 teaspoon salt
- 2 green onions (thinly sliced )
- 2 cloves garlic (minced)
- 1 1/2 Tablespoons white vinegar
Instructions
- Peel the radish and cut into really thin strips. (I used a julienne peeler for this)
- Place the radish in a medium bowl and toss with red pepper powder, sugar, salt, green onion and garlic.
- Sprinkle the mixture with vinegar and mix well.
- Adjust to taste, adding additional salt, sugar or vinegar, if needed.
- Refrigerate until ready to serve.
Nutrition
this looks so simple and flavorful! pretty too, will be trying soon, thanks!
Incredible experience… easy! We spiralized the daikon and followed the recipe exactly…. thanks a lot for this creative recipe.
Oscar & Cora
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!
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