Daikon Radish Salad

Daikon Radish Salad

A simple Japanese-style salad with ponzu dressing.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

600 g (21.2 oz.)


5 cm (2 in.)

5 leaves

as desired


  1. Cut the daikon radish into 5 to 6 cm (2 to 2.4 in.) length pieces, julienne lengthwise along the grain and then place in water.
  2. Thinly slice up 4 of the radishes. Lightly fan out the slices in a vertical line, julienne all together starting at one end and then add these to (1). Decoratively cut up the remaining 4 radishes. Julienne the carrot into the same sized pieces as the daikon radish and add to (1).
  3. Remove the hard base from the daikon radish sprouts, add these to (1), lightly toss all ingredients together and then drain.
  4. Pile (3) into a bowl, garnish with the decoratively cut radishes and pour on the ponzu sauce.

Cooking Basics

Daikon radish - julienned

Peel the daikon radish and cut into 4 to 5 cm (1.5 to 2 in.) long pieces. Slice into 1 to 2 mm (0.1 in.) thick planks, stack by sliding these gradually, and then slice up into thin sticks from end to end.

Carrots - julienned

Cut into 4 to 5 cm (about 2 in.) lengths and peel each piece. It will be safer and easier to cut if the edge is thinly sliced off to create a flat surface and this cut surface is placed face down. Slice into 1 to 2 mm (0.5 in.) thick planks, stack by sliding these gradually, and then thinly julienne from end to end.


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