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Oh I cannot begin to thank you for this salad! This reminds me of my mother's recipe. I think she had some miso in there too, but this is by far the closest, most tasty daikon salad I had found. I added some brown sugar as well. I think next time I will be adding some cucumber as well. Thank you very much for this!

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MooseCall June 02, 2002

This is exactly what I was looking for, something quick and easy to accompany the main dish. The taste is very subtle, not too sour nor too sweet. In order to make it more interesting, I peel the carrot and then cut 3 V shape lengthwise before cross-cut to make easy flower shape pieces. I also double the receipe the third time I made this dish since it went so fast. It store well in the fridge. Thanks for sharing your receipe.

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Peter Pan August 12, 2002

This tastes just like what you would get at a restaurant. Fabulous!

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Sascha December 18, 2006

We love this, Sue! It has just the right tangy/salty/sweet combination. We served this as a side with Soba Soup with Spinach and Tofu (#70758) and BF and I couldn't decide which we liked better. I think that next time I make this I will play with the idea that Connie in Toronto suggested of adding some miso. Thanks for posting- this is delicious!

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Roosie June 14, 2004
Japanese Pickled Daikon and Carrot Salad