Daikon Salad (Radish Salad with Japanese Plum Dressing) 大根サラダ

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Daikon Salad Recipe | JustOneCookbook.com
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For today’s recipe, I prepared very refreshing Daikon Salad because it’s been a while since I’ve shared a Japanese-style salad.  Daikon Salad is a popular Japanese salad menu at traditional Japanese restaurants and Izakaya, and I hope you enjoy making this easy salad at home.

Daikon Salad | JustOneCookbook.comDaikon is mild flavored, very large, white Japanese radish, and it’s often used as garnishing for sashimi or grated and served with Agedashi Tofu or Tempura.  For this salad, I shredded daikon into long thin strips so that it gives a nice crunchy texture while you eat.  Daikon is widely available at Asian markets and sometimes even in Western supermarkets in the US.  To pick a good daikon, just make sure the inside looks juicy and not dry.  If you are also able to get organic daikon, I highly recommend it since the flavor is much better than regular ones.

As for the salad dressing, I combined my favorite sesame ponzu vinaigrette and umeboshi.  Ponzu is a citrus-based soy sauce and it’s used as a dip for Shabu Shabu and sashimi, or used as a dressing.  Umeboshi is salted pickled Japanese ume (plums).  They are a common ingredient for Onigiri (rice ball) and you might have also seen a single umeboshi placed in the center of the rice inside a bento (Japanese lunchbox).  The salty sour flavor from umeboshi adds a nice kick to the dressing.  If you cannot find umeboshi, don’t worry, this sesame ponzu vinaigrette for the recipe is still very delicious.

With this recipe, I’m guest posting at my blogger friend Charle’s Five Euro Food.  You might remember Charles, who’s English and currently living in France, shared his delectable Flambéed Pear Purses with Caramel Sauce and Ganâche on Just One Cookbook last December when I was in Taiwan.  I hope you will stop by his wonderful site.  Have a wonderful week ahead!

Daikon Salad | JustOneCookbook.com

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Daikon Salad (Radish Salad with Japanese Plum Dressing)
Prep time
Total time
Serves: 3-4
  • 3 inch daikon (Japanese radish)
  • 3 bunches of mizuna (optional or replace with cucumber or micro greens etc)
  • 3 shiso leaves (perilla) (optional)
  • 2 Tbsp. katsuobushi (bonito flakes) for garnish (optional)
  • 2 Tbsp. ikura (salmon roe) for garnish (optional)
Japanese Plum Dressing
  • 1 umeboshi (Japanese pickled plum – see below)
  • 3 Tbsp. ponzu
  • 1 Tbsp. sesame oil
  • 1 Tbsp. rice vinegar
  • ½ Tbsp. soy sauce
  • ⅛ tsp. sugar
  1. With a mandolin slicer, shred daikon to thread pieces.
  2. Soak shredded daikon in cold water for 5-10 minutes to get the crunchy texture and get rid of the bitter flavor.
  3. Cut mizuna into 3 inches.
  4. Chiffonade shiso leaves.
  5. Combine all the salad ingredients in a bowl and toss it all together.
  6. Remove the seed from umeboshi and chop into small pieces.
  7. Combine all the dressing ingredients in a small bowl and whisk all together.
  8. Serve chilled. Sprinkle katsuobushi (bonito flakes) and ikura (salmon roe) if you like. Pour the dressing when you are ready to serve.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.


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    • Hm, any Japanese food goes well with it, een Asian dishes too. Don’t pair it with strong flavor dishes because you cannot enjoy the simple flavor of daikon salad. But it goes well with yakiniku (Japanese BBQ) or grilled fish… Hope this helps!

  1. Thanks for the wonderful guest post Nami! Finally I have a cool daikon recipe to try… I’ll make it with Sissi’s cooked daikon recipe she posted a while back too, since daikons are so big!

  2. I have daikon almost on daily basis but I never had it this way. Your daikon salad is really inspiring and looks delicious. I noticed that you often garnish your food with ikura. Your kids like it? (my kid does)Have a nice day!

  3. Nami, I have been looking for the daikon radish in stores and markets around here, but I have not been able to find it yet. I guess, I will have to try to order some if I want to make your salad. It looks so tempting and fresh and I heard that daikon salads are wonderful so it will certainly be worth the extra effort necessary to procure this healthy vegetable so that I can try to prepare your salad.

    Have a wonderful Monday!

  4. Nami, I have already said it on Charles’s blog, but I will repeat it here: this salad contains all the ingredients I love: katsuobushi, ume plum, yuzu… And of course daikon. Who doesn’t like daikon? Especially raw and crunchy, it’s such a delight when all the refreshing summer vegetables disappear… I love the idea to combine it with salmon roe. It looks so beautiful and so intriguing. I must test this elegant mixture.
    I love the photo with the two fruits (are these yuzu?). It looks like a painting! A piece of art.

    • Sissi, those are some kind of decorative balls I got from Ikea…for food props (to fill the space). :) I wish they are yuzu (then it would be yellow color)!

  5. Holly

    I will have to try this, as my refrigerator is FULL of umeboshi. I receive some every time my in-laws send a package from Japan, and I’ve fallen behind since I am the only member of the family who eats them. Thanks for the recipe.

  6. Such a stunning salad, Nami! I just saw daikon at our farmer’s market, so I will pick one up. Your plum dressing sounds terrific – I have a container of umeboshi right now and was just wondering what else I could make with it. Thank you for sharing your recipe!

  7. I am still looking out for daikon, hope that some Japanese will bring it down. you know what nami, I found a bamboo mattress the other day. Bought it but I am not sure what I am going to do with it. lol its for rolling sushis right?

    Off to charles…

  8. I bought a daikon for the first time a few months ago and used only a little bit of it. I wish I had this recipe to try it then. Must go to the Asian store and buy some more now. :)

  9. Bitterness and sharp bitey taste in Daikon that stops me from buying. I will definitely try your little trick here to soak them up to get rid of the bitey bitter taste :)

    Beautifully captured and presented salad…could almost feel the crunch 😀

  10. Eha

    Lovely classic recipe I have not prepared for ages! Daikon sometimes available at our general supermarkets and I grow tatsoi and mibuna: they will just have to do :) ! Appetizing photo!

  11. As scared as I am to use a mandoline (I have major battle scars), I am willing to face my fears to make this! I absolutely love daikon, and that japanese plum dressing is completely irresistible! I’d love to serve this with some pork belly – YUM!

  12. It’s funny that you post this, Nami. It was just the other day that my mother and I were discussing the ingredients in a daikon salad we had at a Japanese restaurant. I will have to share this one with her!

  13. First of all I am so excited about the cookbook newsletter ( i have been meaning to start a newsletter but just got no time:), secondly I LOVE the little pop upsubscribe thing you have when you first get to your site (that is so professional) did your hubs do it? Awesome and last but not least this salad with the crisp radish and daikon sounds crunchy and delicious. Love the dressing. You always amaze me with your words and cooking. So proud of you!

  14. Nami this is such a lovely salad and the vinaigrette sounds wonderful. You’ve detailed the method of preparation so well. I look forward to making this salad, I’m certain my family would enjoy it.

  15. Malli

    The Diakon salad looks refreshing and delightful! I’ve seen mizuna at the Asian store but never purchased it since I didn’t know how to use it. Next time I’m there, I will get a bunch and make this salad….thanks for enlightening me:)

  16. Eri

    Daikon reminds me of a big sweet radish that they have in the island of Crete back in
    Greece. Next time i fond it I will get it.
    Lovely salad Nami!

  17. さわやかなサラダですねえ。シャキシャキ感が聞こえてきそう。写真もきれい!まだ梅干あったかなと今考えてるところ、、、。早速作ってみますというか、まだ主人におまかせなんですけど。

  18. I think I am ok, I added your blog address in my side bar of blogs, it gets updated every time you post anything new. Its only me who does not often go on computer.
    We love daikon with green leafy medley that we make and like your recipe I often add some fruit jam or chutney in the dressing.

  19. What a beautiful salad and I’m sure the plum dressing is very flavorful. I’m not sure if I’ve tried a plum dressing from a Japanese restaurant before….I might have and not sure what it was. hehehe….I can’t wait to make this salad. Totally love the salmon roe you put on there. It’s still way to hot in L.A. so I have all the reason to make this soon. 😉

  20. Oh my gosh Nami I just made the onigiri rice balls and stuffed them with umeboshi plum with edamame and scallion. I used brown rice. I didn’t know there was a name for them, I learned to make them from Macrobitic cooking with Michio Kushi and just called them stuffed rice balls. I use the umeboshi vinegar also. I love this daikon radish salad. Thanks for the tip on soaking the radish I have never done that, makes sense. Happy Wednesday.

  21. One of the nicer meals we had was on the Germany leg of our trip. We were served lots of super fresh fruits and veggies and my husband was particularly pleased with some radishes that were added to our salad. He’s really only familiar with the red radishes that are common in the stores and on the occasion that I buy daikon radish, I add it to a filipino soup that he normally doesn’t eat. What a timely post this is–I’m making this for us for sure. Thanks, Nami!

  22. Gorgeous photos! I love this healthy flavorful fresh salad! (after my basket of chips) I would like a plate of salad to make me feel healthy- everything you make looks so good Nami;-)

  23. I love daikon so much and luckily there’s seems to be more of it in my area these days. I used to make do with red radishes. I love the simple dressing and the addition of salmon roe (love those!).

  24. I so love how you also have you recipes organized by ingredient! I just found some Mizuna in the market and was looking for a recipe and how perfect the most lovely salad with plum dressing. How delicious! Now Here some fun news for you…. I left open my computer with your website open yesterday on the kitchen table. My youngest teenager must have spent at least an hour looking at all of your recipes and bookmarking the ones he wants me to make for him. Nami-san…you have to stop making everything look so delicious, you should see the size of his list. LOL I think he must be missing Japan! Ja Mata, BAM

    • Hi Bobby! I’m glad my Recipe Index is helpful! I thought about how “I” like to use my index…so gave a lot of thoughts into it. :)

      You and your son made me very happy!! So happy to hear he still remembers Japanese food in Japan and craves for it. I have to work hard to keep up! 😉

  25. Lily

    love your blog/recipe/website. I’m from Hawaii and really miss all those new izakayas that are springing up with great simple, yet complicated dishes like shabushabu salad!