Easy Japanese Daikon and Carrot Salad in Sweet and Sour Dressing

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Winter is the perfect season to enjoy fresh, homegrown daikon, and this Japanese Daikon and Carrot Salad in Sweet & Sour Dressing is a simple yet flavorful way to make the most of it.  I love this salad, not only it is easy to make, its crispy texture and tangy-sweet dressing make it refreshingly light and delicious.

Daikon radish and carrot in sweet and sour dressing

One tip when using daikon for salads: the upper part is milder and sweeter, while the lower part tends to be slightly bitter.  My daughter refused to eat the lower part of daikon because of the bitterness! If you're buying daikon from the supermarket in Japan, you can often find half pieces, so choose the upper half for the best flavor.

You will only need a few ingredients to make this salad. Check out my recipe card below.

Japanese Daikon and Carrot Salad in Sweet and Sour Dressing

Recipe Image
Preparation Time IconPreparation Time: 15
Cooking Time IconCooking Time: 0
Servings IconServings: 2
Calories IconCalories per serving: 40 kcal
Cuisine IconCuisine: Japanese
Category IconCategory: Salad
Author IconAuthor: Mitsukai
Keywords IconKeywords: daikon, radish, carrot, salad, sweet and sour
Print Icon
Enjoy a light, crisp, and refreshing Japanese Daikon and Carrot Salad tossed in a tangy sweet-and-sour dressing! This easy Japanese side dish pairs perfectly with sushi, grilled fish, or any homemade Japanese meal. Packed with fiber and nutrients, it’s a delicious way to add crunch and balance to your plate!

Ingredients

Main Ingredients

  • 250g daikon or radish, julienned strips
  • 1/3 piece carrot, julienned strips

Dressing

  • 2 tbsp rice vinegar
  • 1/4 tsp salt
  • 1/2 tbsp sugar
  • 1/2 tbsp mirin
  • 1/2 tbsp dashi
  • 1 tbsp aosa powder, optional for garnish

Instructions

Step 1: Prepare the vegetables

Julienne the daikon and carrot into thin strips.

Step 2: Salt the vegetables

Sprinkle salt over the julienned daikon and carrot. Mix well and lightly knead the vegetables with your hands. This helps draw out excess moisture, improving the texture and enhancing the flavor.

salted daikon radish and carrot

Step 3:  Rinse and squeeze 

Once the vegetables soften, rinse them with water and squeeze out any excess liquid. Removing excess water prevents the dressing from becoming diluted.

Step 4: Make the dressing

In a small bowl, combine vinegar, salt, sugar, mirin, and dashi. Mix well.

Step 5: Toss and marinate

Pour the dressing over the vegetables and toss to coat evenly. Let the salad sit for 10 minutes to allow the flavors to meld.

Step 6: Garnish with Aosa powder

For an extra layer of umami, sprinkle some aosa powder (a type of seaweed) before serving. It has a natural sweetness and mild saltiness that enhances the dish beautifully.

Nutrition Analysis

Calories: ~40 kcal | Carbohydrates: ~9g |  Protein: ~1g | Fat: ~0.1g | Sodium: ~350mg |  Vitamin C: ~12mg | Potassium: ~250mg

Frequently Asked Questions

How can I keep the daikon and carrot extra crispy?

To maintain crispness, soak the julienned daikon and carrot in ice water for 5-10 minutes before draining and salting them. This helps lock in their crunchy texture!

Can I make this salad in advance?

Yes! You can prepare it up to a day in advance, but store it without the dressing in an airtight container in the fridge. Add the dressing just before serving to keep the veggies fresh and crisp.

Related Recipes

Location: Ichinomiya, Aichi, Japan

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