daikon salad

There are many types of radishes and all have significant health benefits.  The Daikon radish is high on that scale.  It is also one of those vegetables that on its own doesn’t scream at you with flavor, which means it will take on the seasonings you pair with it.

The Daikon radish is a Japanese white radish, milder than its red (or black) counterpart.  It’s in peak season and available at most markets now.  It can be eaten cooked or raw and provides a wonderful crunch to salads.


Daikon is very low in calories and thus a great choice if you are trying to lose weight.  It is also rich in enzymes that help in digesting fats and starchy foods.  There have been a few studies which indicate that Daikon may have some benefit in fighting or preventing cancer. Daikon is a good source of many of the same compounds that give broccoli its anti-cancer reputation.  And finally, it’s an excellent source of  phosphorus, potassium and vitamin C  – a great immune booster this time of year.

Daikon and Kale Salad – 6 Servings

Kale and chia seeds provide an extra dose of fiber. You can also add the radish greens, or save them for your green smoothie.

2 organic cucumbers, peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices
1 tsp fine sea salt
8 ounces daikon, peeled, cut into 2×1/4-inch sticks
1-2 cooked beets, cubed or sliced into matchsticks
1/2 bunch kale, shredded
1/3 cup unseasoned rice vinegar*
2 TB raw agave, or any natural sweetener
1 TB minced fresh ginger
2 TB chopped cilantro
1 TB sesame oil, untoasted
1 tsp chia seeds
Dash cayenne pepper, more to taste

Toss cucumbers with sea salt in colander. Place colander over bowl and let stand 15 minutes. Rinse, drain and pat dry with paper towels.

Place radish sticks in medium bowl. Cover with water. Soak 15 minutes. Drain and pat dry with paper towels.

Stir vinegar and next 4 ingredients in large bowl to blend. Add cucumbers, radish, kale and beets; toss to coat. Cover and chill at least 30 minutes and up to 2 hours. (You may want to add beets after, as they will bleed.)

Garnish with chia seeds and cayenne pepper to taste.

*If using seasoned rice vinegar, omit sweetener

Photo credit


Daikon Radish Confetti Salad — 8 Comments

  1. I’m not a big daikon radish fan (although I know how healthy they are), but mixed in with all these other ingredients, it sounds (and looks) really good. Hmm? And I’ve never thought of using the daikon greens in a smoothie. Are they bitter at all? I love the sound of your dressing mix. Sesame oil and fresh ginger are favorites of mine and blended with all your other fresh goodies, this looks to be a real winner. You’ve inspired me to rethink this radish. These photos of yours are gorgeous. Love the colors.
    .-= glutenfreeforgood´s last blog ..does my butt look big =-.

  2. Shirley, It really is mild compared to others…and quite versatile. Plus you really can mix it with lots of other veggies.
    How’s the doggie? XO

  3. Melissa, I’m curious if you like other radishes? Because these are so mellow. Took another one last night and steamed it with sweet potatoes – good sweet/savory combo. This morning I used the greens in my scrambled eggs – not bitter at all. And so goes the evolution of the Daikon radish in my kitchen;) Thx for your compliment on the pics again!

  4. This was a most fabulous salad! Colors, textures, just the right sweet and savory blend, fresh and exciting! Both of our kids even had some. One of them would never have eaten a daikon radish or kale by itself for sure, but since this had cucumbers and beets in it along with the rice vinegar, all which they love, they gave it a go. One took left overs to school in their lunch the next day! I will definitely make it again and most likely take it to the next party when I’m supposed to bring a salad!

  5. Wow – that IS a true testament, when the kids eat their veggies! So glad everyone enjoyed this salad – and remember, there are many variations possible!

  6. This looks great! I made an radish onion relish last month with daikon, love it! I also got an NE cert from Bauman in 05 and would like some day to take the Natural chef class! What years were you working the St. H. farmer’s market? My husbands mother Denise Levine and her friend Sheila Mannix managed there as well. Small world.

  7. Krystal,
    Small world indeed! I managed the St Helena Market from 2002-2005, then went to Bauman for nutrition and chef programs.
    The daikon salad is super tasty – colorful and crunchy. Thanks for your comment!

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