Daikon Radish Salad with Sesame Ginger Vinaigrette


1 tsp fresh ginger, minced
1 1/2 tsp sesame oil
2 tsp canola oil or grapeseed oil
1 tbsp rice wine vinegar
3 tbsp soy sauce
1 large daikon radish, peeled and thinly sliced into matchsticks
1/2 carrot, peeled and sliced into thin matchsticks
1/2 cucumber, sliced into thin matchsticks
1/4 yellow bell pepper, thinly sliced
1 tsp or so toasted sesame seeds for garnish
salt and pepper to taste

In a bowl, whisk together the ginger, oils, vinegar and soy sauce. Peel the radish and carrot, and slice all the vegetables into thin matchsicks. Toss all the vegetables in the bowl with the vinaigrette, and season to taste with salt and pepper. Top with toasted sesame seeds.

Source: The Painted Peach

Sweet Pickled Daikon Radish

  • 1 cup rice vinegar
  • 1 cup water
  • 1 cup sugar
  • 1/4 teaspoon turmeric
  • 1 pound daikon radish
  • 1/4 cup kosher salt

In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.

Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.

Source: Tyler Florence


1 1/2 lbs daikon peeled and very thinly sliced (use a mandolin if you have one)  
1/4 cup kosher salt  
1 teaspoon sesame oil  
1 T honey
1 T seasoned rice vinegar  
1/3 cup fresh lemon juice  
1 garlic clove, minced  
3 two-inch pieces of lemon zest 

Toss the daikon with the salt and pour into a colander. Let it rest for 15 minutes over a bowl or in the sink. Make a brine by whisking together sesame oil, honey, rice vinegar, lemon juice and garlic in a large bowl. Rinse the daikon well under running water and then spread it out to dry on a clean dish towel, rolling it up gently so as to extract as much moisture as possible from the radish. Add the daikon to the brine along with the lemon zest and coat well, letting it marinate for one hour. Eat immediately or refrigerate for up to 1 month. Makes 2 cups.  

Recipe courtesy of Full Belly Farm.