Best 4 Daikon Radish Salad Recipes

MUSANGCHAE, DAIKON (WHITE RADISH) SALAD, LIKE KOREAN RADISH KIMC

Musangchae, Daikon (White Radish) Salad, Like Korean Radish Kimc image

This recipe is a cold daikon radish salad with a basic sweet hot and sour flavor that we have been making for years. Even though it isn't an actual kimchi, my husband still calls it radish kimchi, as the flavors are similar and it reminds him of the radish kimchi's he had in Korea. We often serve this as a side dish to Galbi (Korean short ribs). Please note that the ingredient amounts are estimates, please adjust as your tastes see fit. I always 'taste as I go' and adjust as needed, especially the red pepper powder. I use the same red pepper powder used to make kimchi, it can be found at most oriental stores, however, in a pinch, I have used regular red pepper.

Provided by TheShields

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb daikon radish (white korean radish)
1/2 tablespoon red pepper powder
1 tablespoon sugar
1 teaspoon salt
2 garlic cloves (finely chopped)
2 green onions (finely chopped)
1 1/2 tablespoons white vinegar

Steps:

Peel the radish and cut into really thin strips. I use a Japanese mandolin with a medium shred blade for this.
Place the radish in a medium bowl and mix with the red pepper powder.
Add the sugar, salt, green onion and garlic, stir to combine.
Sprinkle the radish mixture with the vinegar and mix well.
Let sit for a few minutes, taste, and adjust if needed, sometimes more vinegar or sugar is needed. It often depends on the sweetness of the radish itself.
Refrigerate until ready to serve.

AGAVE MUSTARD DAIKON RADISH SALAD

Agave Mustard Daikon Radish Salad image

A fresh, light and healthy side dish that would be perfect to take to any BBQ or to go with grilled meat. The whole grain mustard, lemon juice and agave give it a lively taste! Serve chilled as a BBQ side dish or salad.

Provided by Too Hot Tamale

Categories Salad Vegetable Salad Recipes

Time 1h10m

Yield 6

Number Of Ingredients 6

Ingredients

1 ½ pounds daikon radish, peeled and cut into matchsticks
½ lemon, juiced
2 teaspoons whole grain mustard, or more to taste
2 teaspoons agave nectar
1 teaspoon freshly grated ginger
1 clove garlic, minced

Steps:

Place daikon radish in a serving bowl. Whisk lemon juice, mustard, agave nectar, ginger, and garlic together in a small bowl until smooth; pour over daikon radish and toss to coat completely. Cover the bowl with plastic wrap and refrigerate until flavors blend, about 1 hour.

Nutrition Facts : Calories 32.9 calories, Carbohydrate 8 g, Fat 0.2 g, Fiber 2.6 g, Protein 0.9 g, Sodium 50.7 mg, Sugar 4.6 g

DAIKON RADISH SALAD

Daikon Radish Salad image

Make and share this Daikon Radish Salad recipe from Food.com.

Provided by Dienia B.

Categories Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups daikon radishes, peeled grated
2 cups carrots, peeled grated
1 tablespoon ginger, crushed
2 tablespoons lemon juice
2 teaspoons soy sauce
1 tablespoon sesame oil
2 teaspoons rice wine vinegar
2 teaspoons mirin (optional)
2 tablespoons sesame seeds

Steps:

mix carrots and daikon
mix everything else but seeds together mix pour over radishs top with seeds.

Nutrition Facts : Calories 59.9, Fat 3.9, SaturatedFat 0.6, Sodium 141.8, Carbohydrate 5.9, Fiber 1.7, Sugar 2.2, Protein 1.2

NAMASU RICE SALAD WITH PICKLED DAIKON RADISH AND CARROTS

Namasu Rice Salad with Pickled Daikon Radish and Carrots image

Pickled carrot and daikon radish can be found in Korean, Vietnamese, and Japanese cuisine. Combined with rice in this cool, light and flavorful salad, it will remind you of sushi and rice rolls. Shrimp or crab can be added to make this into a main dish salad.

Provided by AnnInLondon

Categories Salad Grains Rice Salad Recipes

Time 1h50m

Yield 6

Number Of Ingredients 17

Ingredients

¼ cup rice vinegar
2 tablespoons white sugar
½ teaspoon salt
1 cup matchstick-cut carrots
1 cup matchstick-cut daikon radish
2 cups water
1 cup basmati rice
1 ½ tablespoons vegetable oil
1 tablespoon lime juice
2 teaspoons grated ginger
1 teaspoon sesame oil
1 clove garlic, minced
½ teaspoon chile paste (such as sambal oelek), or to taste
½ teaspoon salt
⅓ cup chopped fresh cilantro
¼ cup chopped roasted peanuts
2 green onions, thinly sliced

Steps:

Whisk rice vinegar, sugar, and 1/2 teaspoon salt together in a bowl; add carrots and radish and stir until well-coated. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, until flavors blend, at least 1 hour. Drain.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid is absorbed, 20 to 25 minutes. Spread rice out on a baking sheet and cool to room temperature.
Whisk vegetable oil, lime juice, ginger, sesame oil, garlic, chile paste, and remaining salt together in a large bowl. Add rice, drained carrot mixture, cilantro, peanuts, and green onions to the bowl; stir until salad is well-coated. Serve warm or cold.

Nutrition Facts : Calories 215.6 calories, Carbohydrate 33.8 g, Fat 7.8 g, Fiber 1.8 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 466.8 mg, Sugar 6.1 g

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