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Japanese Pickled Daikon And Carrot Salad Recipe

Experience the vibrant crunch and refreshing tang of this Japanese Pickled Daikon and Carrot Salad (Sunomono)! A delightful mix of thinly sliced daikon radish and carrots, quickly pickled in a savory-sweet vinegar dressing. This isn't your average salad; it's a zesty condiment perfect alongside sushi, grilled fish, noodles, or as a bright addition to your favorite bowls. Easy to make and even easier to devour, this recipe is ready in under an hour (plus chilling time). Get ready for a flavor explosion!

Prep Time 45 mins
Cook Time 35 mins
Calories 14.9 kcal
Protein 0g
Rating 4.8 (4 Reviews)
Japanese Pickled Daikon And Carrot Salad

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Japanese Pickled Daikon And Carrot Salad

  • 2 medium carrots (about 8 ounces)
  • Daikon Radish
  • 2 teaspoons salt
  • Rice Vinegar
  • Japanese Soy Sauce
  • Fresh Ginger
  • 2 tablespoons sugar

How to Make Japanese Pickled Daikon And Carrot Salad

  1. Peel and finely shred 1 large daikon radish (about 1 pound) and 2 medium carrots (about 8 ounces).
  2. Place the shredded vegetables in a large bowl.
  3. Sprinkle 2 teaspoons of salt evenly over the vegetables. Gently toss to coat. Let stand for 30 minutes.
  4. Using a fine-mesh sieve or cheesecloth, gently squeeze out as much excess water as possible from the vegetables. This step is crucial for a crisp salad.
  5. In a separate bowl, whisk together 1/2 cup rice vinegar, 1/4 cup soy sauce, 2 tablespoons sugar, and 1 tablespoon grated fresh ginger until the sugar dissolves completely.
  6. Add the squeezed vegetables to the vinegar mixture and gently toss to coat evenly.
  7. Cover the bowl and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld and the vegetables to pickle.
  8. Serve chilled. This salad will keep for up to 1 week in an airtight container in the refrigerator.

Chef's Tip for Extra Flavor

Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.

Nutrition Information (Approximate per serving)

Sodium

26 g

Sugar

11g

Fat

0g

Carbs

1g

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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Appetizers Lunch Salads Side Dishes Vegetables Asian Japanese Easy No Cook Refrigerator Dinner Party Picnic Spring Summer Vegetarian Dietary Seasonal Brown Bag Inexpensive To Go Equipment Technique