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Easy Daikon Salad

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  • Prep 10 min
  • Total 60 min
  • Servings 4
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Try this salad alone, with shredded carrots and peanuts or even in a wrap with grilled chicken. It's also delish served alongside dishes like pad Thai or chicken satay.
by: Sarah Walker Caron
Updated Aug 4, 2016
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Ingredients

  • 2 cups julienne cut daikon radish (I used my food processor to cut it)
  • 1 tsp kosher salt
  • 1 tbsp seasoned rice vinegar
  • 2 tsp granulated sugar
  • 1 tsp sweet rice wine (mirin)
  • Crushed peanuts, optional

Steps

  • 1
    Place the daikon in a colander/mesh strainer over a bowl or the sink and sprinkle with salt. Mix well. Let sit for 30 minutes. Squeeze out excess water and then rinse well with cold water. Drain.
  • 2
    In a small saucepan, combine the seasoned rice vinegar, sugar and rice wine. Cook over medium heat, stirring constantly, until the sugar dissolves (this will only take a few minutes).
  • 3
    Transfer the daikon to an airtight container and pour the rice vinegar mixture over. Shake or stir well to combine. Chill for 20 minutes before serving.
  • 4
    This can store for up to a few days in the fridge, if it lasts that long. If desired, serve topped with crushed peanuts.

Nutrition Information

No nutrition information available for this recipe
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