Do I have to soak the daikon?

I recommend it. Soaking the daikon in cold water helps remove some of the bitterness and makes the texture crisper. If your daikon is very mild, you can shorten the soaking time to 10 or 15 minutes.

Can I make this without bonito flakes?

Yes. The salad will still taste good without bonito flakes, but will not have the smoky element and extra umami.

Why is my daikon bitter?

Daikon can taste bitter when it’s older, very large, or when you use the lower tip of the root. Peeling it well and soaking it in cold water can help mellow the flavor.

Is this salad served cold?

Yes. This salad is best served cold or chilled. The cool daikon and savory dressing make it especially nice in warm weather.

Is daikon the same as regular radish?

No. Daikon is much larger and usually milder than small red radishes. It has a juicy crunch and a clean flavor that works well in Japanese salads, soups, pickles , and grated condiments.

Japanese Daikon Salad 大根サラダ

Name: Daikon Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 1 pound daikon radish; 2 tablespoons chopped scallions; 1/2 cup bonito flakes; 2 tablespoons shredded nori (optional); 3 tablespoons soy sauce; 1 1/2 tablespoon rice vinegar; 1 teaspoon white miso paste; 1/2 teaspoon honey; 1 1/2 tablespoon toasted sesame oil; 1 teaspoon sesame seeds

Daikon Salad

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This daikon salad is crisp, light, and cooling, with a savory sesame miso dressing, and smoky bonito flakes. Simple, colorful, and so refreshing.

Author: Caroline Phelps
Prep Time: 15 minutes
Cook Time: 20 minutes (soaking )
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Salad
Method: Tossing
Cuisine: Japanese
Diet: Low-Carb

Ingredients

Units Scale

1 pound daikon radish
2 tablespoons chopped scallions
1/2 cup bonito flakes
2 tablespoons shredded nori (optional)

Dressing

3 tablespoons soy sauce
1 1/2 tablespoon rice vinegar
1 teaspoon white miso paste
1/2 teaspoon honey
1 1/2 tablespoon toasted sesame oil
1 teaspoon sesame seeds

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Instructions

Slice the daikon. Rinse the daikon and pat dry with a paper towel. Using a chef’s knife, peel the skin by rotating the daikon until you get to the clear part. Daikon skin can be thicker than it looks, so peel past the tough outer layer until you reach the clearer, juicier flesh. You can also use a vegetable peeler but will need to peel more layers to get to the juicy part.
Slice it. Cut off both ends and slice the daikon into bite size sticks (about 5cm long and 2cm thick).
Soak it. Fill a bowl with cold water and add the chopped daikon. Leave 20-30 minutes to remove the bitterness.
Drain well. Drain the daikon and pat the sticks dry with paper towels. Or – this trick works extremely well – use a salad spinner and spin vigorously until the sticks are dry.
Make the dressing. Combine the ingredients for the dressing in a bowl and whisk until it’s emulsified.
Serve. Plate the daikon and drizzle half of the dressing. Top with scallions, bonito flakes, and nori, and add the remaining dressing. Serve immediately.

Notes

This salad is best when served immediately, chilled. Any leftovers should be kept refrigerated, in a storage container. The salad will keep for about 2 days.

Nutrition

Serving Size: 1 serving
Calories: 87
Sugar: 1.5g
Sodium: 222mg
Fat: 5.7g
Saturated Fat: 0.8g
Unsaturated Fat: 2.4g
Trans Fat: 0g
Carbohydrates: 6.1g
Fiber: 1.8g
Protein: 3.6g
Cholesterol: 1mg

Find it online: https://pickledplum.com/japanese-daikon-salad/