This spiralized radish salad entices you with its raw crunchiness and juiciness. You will be craving its deep Asian savory flavors.
Daikon radish is a popular radish in Asian countries. My parents cooked it almost daily during the winter season when I was growing up. It gets used in soups, Korean kimchi, is pickled with carrots, or sauteed with other vegetables. However, this spiralized radish salad is one of the easiest and most enjoyable preparations.
Although daikon radish is a winter radish, you can find it all year round in the grocery stores these days. It’s white and long with a very thin skin. Make sure to buy the one that is firm with a smooth skin. Soft and wrinkled daikon radish is an indication of dehydration and less juiciness. It will be rubbery instead of crunchy.
When I moved to the US, I was exposed to more radish varieties, sizes, colors, and flavors . In this dish, I used two different kinds, the white daikon radish and small red radishes. The color and flavor profile complement each other so well that you will absolutely crave it.
When I was a child, I used to wander around the kitchen while my mother prepared the food. Sometimes, she would hand me a slice of daikon radish when making the radish salad. If the daikon radish was harvested at the right time, it was sweet with a hint of pungent radish taste. I could literally have it as a fruit. Apple? I guess.
Now, as a mother myself, my son is doing a similar thing when I’m working in the kitchen. His favorite kitchen activity is spiralizing vegetables, such as zucchinis, potatoes, and beets, etc. Here we go. Keep cranking, Leo!
Since the radishes have a unique pungent taste, I elimited other spices, such as chili oil, in the ingredients. With a drizzle of soy sauce and sesame oil and garnished with some green onion and sesame seeds, this spiralized radish salad can’t get any easier than that. More importantly, it’s savory.
- 1 medium size (12 oz) Daikon radish
- 6 medium size red radishes
- Dressing
- ¼ teaspoon salt
- 2 teaspoons gluten-free soy sauce
- 2 teaspoons coconut sugar
- 1 teaspoon sesame oil
- Garnish
- 1 teaspoon roasted sesame seeds
- 1 green onion, chopped
- Wash off the dirt on the radishes. Use a peeler to remove the skin of the daikon radishes. Trim off the ends of both radishes. Slice the radishes with a vegetable [url href=”https://amzn.to/2GxN1nv” target=”_blank” rel=”nofollow”]spiralizer[/url].
- Toss the spiralized radish and dressing together. Garnish with sesame seeds and green onion. It can be served immediately or refrigerated no more than 2 hours before serving.
Such a creative way to use radish, plus the salad looks so healthy and tasty…great recipe
Thank you, Albert!
I’ve always love radishes and can’t wait to try this. Have you ever tried watermelon radish? It’s one of my favourites and would work so well in this salad if you can find it. It’s a gorgeous bright pink colour and fairly sweet.
Oh, yes! I remember my mom bought that kind of radish before. We call it “rose heart radish” or “beauty of heart/mind radish” in Chinese. Pretty interesting name, haha!
I’m sure it will be very pretty to use this kind of radish for this recipe. I should definitely make that. Thanks for your inspiration!