Carrot and Purple Daikon Radish Salad Recipe

Diane Hoffmaster
by Diane Hoffmaster
4 servings
20 min

In a recent Misfits Market produce box, I was sent a large, purple, daikon radish. Mmmmm. What do you do with daikon radishes? I love a challenge! A simple salad is a popular way to serve daikon radishes so I made this Carrot and Purple Daikon Radish Salad Recipe.

Paired with julienned carrots and green onions, this healthy salad is tossed with a light vinaigrette recipe right before serving.

Diakon Radish and carrot Salad

Tips for using daikon radishes

Okay, when I was first sent this giant purple radish, I had no idea what to actually do with it. So, I started doing some research.

Daikon radishes are actually very popular in Japanese cooking and are the perfect addition to simple salads. But, here are a few general guidelines for cooking with daikon radishes:

  • To store daikon radishes: They will last 1 to 3 weeks stored in the refrigerator in a plastic bag or wrapped in a damp towel.
  • You don't HAVE to peel it. If you do, you can peel with a vegetable peeler or paring knife.
  • Don't care for the sharp taste of radishes? Serve them roasted. This will tame the spicy bite they are known for.
  • To serve in this Carrot and Purple Daikon Radish Salad Recipe, cut them thinly using a mandolin slicer or a very sharp knife. Or use a julienne peeler.
  • Not sure what else to do with it? Daikon is often pickled or served in a stir-fry, but you can also eat them raw for a crunchy bite.
Diakon Radish and carrot Salad

Daikon salad ingredients:

There are very few ingredients in this daidon salad, although it is a bit time consuming to thinly slice the radish and julienne the carrots. Here are the ingredients you need for your carrot salad:

  • 2 to 3 medium carrots, washed and peeled
  • 1 small daikon radish (or ½ a large like I did), peeled if desired.
  • 2 green onions
  • Sesame seed oil
  • Rice wine vinegar
  • Honey
  • Lime juice
  • Salt, pepper, garlic powder to taste
homemade dressing for carrot salad

How To Make Daikon Radish Salad

This carrot and daikon radish recipe is a simple but flavorful healthy salad. Just peel and thinly slice the carrots and daikon radish. Chop the green onions and mix in. Combine all the dressing ingredients in a small bowl and drizzle over the salad. Toss to coat and serve! Easy and delicious!

Like this Carrot and Purple Daikon Radish Salad Recipe? Try these healthy salads, too:

  • Citrus Avocado Salad Recipe with Mint and Feta: This citrus avocado salad recipe is SO much more unique than your average everyday fruit salad. Top with a bit of fresh feta cheese and some chopped pecans and you have loads of flavor and texture.

  • Jalapeno Cilantro Coleslaw Recipe with Lime Vinaigrette: Loaded with green and purple cabbage, jalapeno peppers, cilantro, green onions, and orange carrots, this coleslaw recipe is both delicious AND pretty! Homemade Coleslaw with a KICK! 

Daikon radish and Carrot Salad with lime vinaigrette

Carrot and Purple Daikon Radish Salad Recipe

This healthy carrot and purple daikon radish salad recipe has a simple vinaigrette made with sesame oil, lime juice and rice wine vinegar. Top your salad with sesame seeds right before serving if you have them ( I didn't!) but it tastes fine without them.

Carrot and Purple Daikon Radish Salad Recipe
Recipe details
  • 4  servings
  • Prep time: 20 Minutes Cook time: 0 Minutes Total time: 20 min
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  • ½ large purple daikon radish, sliced thin and cut into strips
  • 2 to 3 carrots – sliced into matchsticks
  • 1 to 2 green onions, green and white parts, sliced thin
  • 2 tbsp sesame oil
  • 1 tbsp rice wine vinegar
  • 1 tbsp honey
  • Juice of half a small lime ( 2 TBSP or so)
  • garlic powder, salt, and black pepper to taste

Wash and peel the carrots and radish if desired. Using a sharp knife or julienne peeler, julienne the carrots and radish and place in a bowl.
Slice the green onion, both green and white portion. Add to bowl.
Make the vinaigrette: Combine oil, vinegar, lime juice, honey, garlic powder, salt and pepper in a bowl. Whisk gently and pour over the salad. Toss to coat.
  • Top with sesame seeds if desired.
Diane Hoffmaster
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