Daikon and carrot salad

September 14, 2013 (Last Updated: January 11, 2019)

A fresh, slightly astringent and somewhat peppery salad with beautiful, simple colouring

Daikon and carrot salad


  • ½ a medium daikon, peeled
  • 1 large carrot, peeled
  • 75ml rice vinegar
  • 5ml (1 tsp) sugar
  • a pinch of salt
  • 1 large hakusai leaf, to serve



If you own a shredder, shred the daikon into fine strands, otherwise cut into fine strips. Place in a sieve and leave for a few minutes before squeezing it dry.


Julienne the carrot to a similar thickness.


For the dressing, pour the rice vinegar, sugar and a pinch of salt into a lidded jar. Shake vigorously to combine.


Place the carrot and daikon in a bowl on a hakusai leaf and pour over the vinegar dressing.

Send this to a friend