Japanese Pickled Daikon and Carrot Salad

Submitted by PalatablePastime

"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. :)"

 

• Ready In: 35mins
• Ingredients: 7
• Serves: 4

ingredients

• 1 medium carrot
• 1 piece daikon radish (3 inch)
• 1 teaspoon salt
• 3 tablespoons rice vinegar
• 1⁄2 teaspoon Japanese soy sauce
• 1⁄8 teaspoon peeled and grated fresh ginger
• 2 teaspoons sugar

directions

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

Reviews

[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!

 

[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.

 

[Sascha]

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

 

[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!