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    You are Here: Masala Herb » Recipes » Salads

    Shredded Daikon Radish Salad Recipe

    February 20, 2018 by Helene Dsouza 10 Comments

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    Helene Dsouza
    Asian shredded daikon radish salad with a simple vinegar based dressing.
    Total Time: 8 minutes minutes
    Prep Time: 8 minutes minutes
    4 -6 servings
    RECIPE
    Daikon Radish Salad Recipe

    Daikon Radish Salad is a little salad loaded with strong flavors and character!

    This daikon salad recipe is for you if you are looking to add more raw vegetables in form of a salad to your daily meal planning.

    Daikon Radish Salad Recipe
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    Also, the Daikon Radish Recipe is surprisingly versatile and makes a great must have during the colder winter months!

    Jump to:
    • 🆚 Asian Daikon vs European white Radish variety
    • What is Daikon?
    • Preparation and Uses
    • Variations
    • 📖 Recipe
    • 💬 Comments

    I came across this radish for the first time in India.

    The Daikon radish is commonly sold in India under the name of Mooli, when it makes an appearance in local markets from December to March, every year again.

    Indian cuisine uses the Daikon Radish Recipes cooked in sabzis/bhajis.

    When I saw Daikon for the first time I thought it was a root which I have known all my childhood in Austria.

    We call it Rettich in German and in Bavaria, across our border, its better known as Radi.

    Rettich is a white elongated radish which looks like the daikon radish.

    🆚 Asian Daikon vs European white Radish variety

    The difference between the Asian daikon and the Austrian/Bavarian Rettich is mostly in the taste between the Austrian/Bavarian Rettich and the Asian Daikon.

    The Asian variation tends to be milder in the taste compared to the Rettich.

    Also, the growing period is different because the Rettich grows during the summer months in Europe and is, therefore, better known as a summer white radish.

    In central Europe, we use the Rettich to make a salad which is served and enjoyed in small quantities with other main course dishes.

    You can serve the salad with Sauerkraut Sausage and Knödel, with a conventional Veal Schnitzel and Lingonberry jam or a Hunter's Schnitzel (Jägerschnitzel) with chanterelle mushrooms.

    Therefore, my Daikon radish salad is inspired and prepared as per an Austrian radish salad.

    Daikon Radish Salad Recipe

    What is Daikon?

    Daikon is a white winter radish variety, mild in flavor but with a tangy spice which goes into the direction of mustard.

    The daikon vegetable can grow into giant roots with a firm but juicy flesh. Daiko radish originated in Asia. The name Daikon apparently comes from the Japanese, and means translated “big root”.

    The white Asian radish makes a common appearance in the Chinese, Japanese, Phillipines, Korean, Vietnamese Thai, Nepalese, Pakistani, Bangladeshi and Indian cuisine.

    So, sometimes Daikon is referred too as Chinese or Japanese radish besides the Indian name, Mooli, or the common other names in various languages, such as white Asian radish or winter radish.

    Daikon Radish Salad Recipe

    Preparation and Uses

    You can prepare the daikon easily by just peeling a clean radish and cutting the root small.

    Plus, you get to choose how to process the roots. You can fry, boil, steam and bake the white giant radish.

    Daikon radish is used in raw and uncooked versions in various cuisines and dishes. Here are some ideas for white daikon radish recipes:

    • Mooli Sabzi - spiced Daikon stir fry
    • Banh Mi 
    • Chinese Turnip Cake
    • Japanese pickled daikon

    So, as you can see, the Daikon radish is very versatile, but my favorite way to enjoy it is as Daikon Radish Salad.

    Daikon Radish Salad Recipe

    Variations

    Eventually, you just need to look out for the different Daikon radish variations.

    I have only seen the white daikon radish types (although I heard something about a purple daikon variety), yet some daikon roots contain more water than others.

    The Indian daikon, Mooli variations tend to be juicier compared to the Chinese and Japanese daikon radish.

    So, before cooking it you might want to keep the shredded radish with some salt. The salt will take out the excess water while the salt is marinating the raw daikon.

    Eventually, you can follow the salt technique to take out excess water from the daikon for the daikon radish recipe too.

    I leave that step up to you, as I have not done this in today's white radish recipe, as I prefer a juicier daikon radish salad. Surprisingly, you can cook the young green daikon leaves as well.

    Which they commonly do in the Indian subcontinent. They add the radish greens into stuffed flatbreads such as Paranthas.

    I, personally, love the tangy flavor of these Asian white roots.

    Therefore, I chose to turn the Daikon into a simple salad which tastes just like the Austrian Rettich Salad.

    Daikon Radish Salad Recipe

    📖 Recipe

    Daikon Radish Salad Recipe

    Shredded Daikon Radish Salad Recipe

    Asian shredded daikon radish salad with a simple vinegar based dressing.
    5 from 2 votes
    Print Pin Rate
    Course: Salad
    Cuisine: Austrian, German
    Prep Time: 8 minutes minutes
    Total Time: 8 minutes minutes
    Servings: 4 -6 servings
    Calories: 51kcal
    Recipe by: Helene Dsouza

    Ingredients

    • 14 ounces Daikon Radish
    • ½ Teaspoon Salt
    • 4 Tablespoon Vinegar
    • 1 Tablespoon Oil
    • ¼ Teaspoon Black Pepper Ground
    US - Metric

    Instructions

    • Use firm Daikon Radish, grab one root and break off the greens. (the greens can be used if they are young and fresh for another dish, such as in a stir-fry).
    • Wash the root well so that impurities are all gone, and peel.
    • Then, with a food processor, shred into small pieces and place into a salad bowl. Sprinkle the salt over the Daikon and mix. If you want to get rid of some water in the roots, then let the daikon sit with the salt for 15 minutes and then discard the water that has come out. I skip that step because I like my salad juicy.
    • Then add the simple marination to the salad which is the vinegar, oil and black pepper. Mix the whole content well.
    • Serve cooled in small portions with other main course dishes. See post and recipe card summary for serving suggestions.

    Notes

    1. You can shave the daikon root small, add some salt to it and let it marinate for 15 minutes at least. This will take out excess water, which you can discard afterward.
    2. Use only fresh and firm daikon roots for the best results!
    3. Make this “bigger” batch and store in the fridge for up to a week in an airtight container.
    4. The daikon salad starts to ferment when in contact with vinegar, salt, and oil. This is ok and gives the salad more flavor, but make sure to store in an airtight container because the odor can be like a strong Camembert cheese in the fridge.
    5. If you feel the salad is too spicy strong, then just add 1-2 Tablespoon cream or sour cream to balance the flavors. That way, the salad will turn out milder.

    Nutrition

    Nutrition Facts
    Shredded Daikon Radish Salad Recipe
    Amount Per Serving (95 g)
    Calories 51 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Sodium 311mg13%
    Potassium 225mg6%
    Carbohydrates 4g1%
    Fiber 1g4%
    Sugar 2g2%
    Vitamin C 21.9mg27%
    Calcium 27mg3%
    Iron 0.4mg2%
    * Percent Daily Values are based on a 2000 calorie diet.
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    I am Helene, and I created Masala Herb in 2011. Here you will learn to cook with spices and herbs. I share from scratch, international food recipes and my mission is to teach you to cook flavorful food at home. Read More…

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    Hi there! I'm Helene and here you will learn how to cook with spices and herbs. Discover global food and learn to season your food like a pro. Read more about my work and mission or head over to my food ingredient space, Unknownbite.com, and our travel space, Paulmarina.com!

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