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Epicurious
Bon Appétit

Shredded Daikon Salad

By Lisa Cheng Smith

5.0

(2)

pile of shredded daikon sprinkled with black and white sesame seeds on a gold plate
Photo by Alex Lau, Prop Styling by Beatrice Chastka, Food Styling by Lillian Chou

This salad is palate-cleansing and refreshing. A little spicy, a little tart—and you can prep it in advance. The thinner you slice the daikon, the better it will absorb the flavor of the dressing.  

    

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Recipe information

  • Yield

    8 regular or 16 small servings

Ingredients

1 large daikon (about 1 lb.), peeled, thinly sliced into (3"-long) matchsticks
¾ tsp. kosher salt, divided
1 red finger or Fresno chile, seeds removed, finely chopped
2 garlic cloves, finely chopped
2 Tbsp. toasted sesame oil
2 Tbsp. unseasoned rice vinegar
1 Tbsp. granulated sugar
½–1 tsp. store-bought or homemade chili crisp (optional)
Toasted white and/or black sesame seeds (for serving)

Preparation

  1. Step 1

    Toss daikon and ½ tsp. salt in a medium bowl; let sit 30 minutes. Transfer to a dish towel and squeeze out excess moisture.

    Step 2

    Meanwhile, whisk chile, garlic, oil, vinegar, sugar, and remaining ¼ tsp. salt in a large bowl and let sit 30 minutes.

    Step 3

    Add daikon to bowl and massage dressing into daikon. Let sit at least 30 minutes and up to 6 hours (cover and chill if holding longer than 1 hour).

    Step 4

    To serve, stir in desired amount of chili crisp if using and top with sesame seeds.

TagsSaladChineseEast AsianAsianDaikonRoot VegetableVegetableSideDinnerGluten FreeDairy FreeRawVeganVegetarianEasyNo-CookLunar New YearBon Appétit

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