Japanese Pickled Daikon and Carrot Salad

"Crunchy and fresh, with a delightful flavor, this is a nice side to go with some of your other salads, vegetables, and chutneys. Not really a salad in the Western culinary sense, but more of a condiment, like seaweed salad. Prep time does not include refrigeration time. :)"
photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
Ready In:




  • Peel and finely shred carrot and daikon.
  • Put vegetables into large bowl; sprinkle with salt and let stand for 30 minutes.
  • Gently squeeze out as much water as possible from vegetables.
  • In a bowl, combine vinegar, soy sauce, ginger and sugar, stirring until sugar dissolves.
  • add vegetables and refrigerate for 8 hours.
  • Salad will keep for up to 1 week in sealed container in refrigerator.

Questions & Replies

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  1. MooseCall
    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!
  2. Peter Pan
    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.
  3. Sascha
    This tastes just like what you would get at a restaurant. Fabulous!
  4. Roosie
    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!


I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
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