Japanese Pickled Daikon and Carrot Salad
Bright, tangy, and irresistibly crunchy, this Japanese Pickled Daikon and Carrot Salad is a refreshing side dish that pairs perfectly with a variety of meals. Featuring sweet and zesty pickled vegetables, this no-cook recipe combines julienned daikon radish and carrot with a simple yet flavorful brine made from rice vinegar, sugar, and water. A sprinkling of sesame seeds adds a touch of nuttiness, making it as visually appealing as it is delicious. Ready in just 15 minutes of prep time with minimal effort, this quick-pickled salad is perfect served chilled alongside sushi, rice bowls, or grilled meats. Whether you're exploring Japanese flavors or looking for a healthy, make-ahead dish, this vibrant salad is sure to become a favorite.
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Recipe Information
Ingredients
- 200 grams daikon radish
- 100 grams carrot
- 1 teaspoon salt
- 120 milliliters rice vinegar
- 2 tablespoons granulated sugar
- 60 milliliters water
- 1 teaspoon sesame seeds (optional)
Instructions
Peel the daikon radish and carrot, and slice them into thin matchstick-sized strips or julienne them using a mandoline slicer.
Place the sliced daikon and carrot in a large mixing bowl and sprinkle with salt. Toss well and let sit for 10 minutes to draw out excess moisture.
Meanwhile, in a small saucepan over low heat, combine rice vinegar, granulated sugar, and water. Stir until the sugar is completely dissolved, then remove from heat and let it cool to room temperature.
Rinse the daikon and carrot under cold water to remove the excess salt. Drain them well and gently squeeze out any remaining water using your hands or a clean kitchen towel.
Transfer the drained daikon and carrot into a clean bowl or a glass jar. Pour the cooled vinegar mixture over the vegetables, ensuring they are completely submerged. Cover and refrigerate for at least 2 hours to allow the flavors to develop.
Before serving, optionally sprinkle sesame seeds on top for added flavor and texture. Serve chilled as a side dish or salad.
Nutrition Facts
Calories |
223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 2738 mg | 119% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 32.1 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 701 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
