Daikon radish and carrot slaw is the crisp, tangy side that brightens any rice bowl. The two vegetables shred into a tangle, grated ginger and sushi rice dressing coat them, and a short rest deepens the flavor. An hour, mostly hands-off, and it's endlessly spoonable.
Craving a side dish that’s bursting with fresh, crunchy, and zesty flavor? Look no further! This Daikon Radish and Carrot Slaw is the ultimate palate cleanser and a wonderfully vibrant addition to any meal. The crispness of the daikon and carrot, combined with a sharp kick from fresh ginger, creates a salad that’s both simple and sophisticated. Best of all, it’s a meal-prepper’s dream, as the flavors only get better after a day or two in the fridge!
Ingredients
• Daikon & Carrot Slaw
• One 4-inch / 10-cm length daikon radish, peeled
• 2 large carrots
• 2 teaspoons (10 ml / 0.3 fl oz) finely grated fresh ginger
• 4 tablespoons (60 ml / 2 fl oz) Sushi Rice Dressing
• Pomegranate Slaw Variation
• ½ cup / 85 g (3 oz) pomegranate seeds
• ½ teaspoon finely chopped fresh jalapeño pepper
Instructions
1. Shred the daikon radish and carrots using a box grater, mandoline, or the shredding disc of a food processor.
2. In a medium bowl, toss the shredded daikon and carrot together with the finely grated fresh ginger.
3. Pour the Sushi Rice Dressing over the mixture and stir well to ensure everything is evenly coated.
4. Cover the bowl and chill in the refrigerator for at least 1 hour to allow the flavors to meld together.
5. Serve cold and enjoy the crisp, refreshing taste.
Nutritional Information
• Servings: 2
• Calories: Approximately 120 kcal per serving
• This slaw is low in fat and high in dietary fiber, aiding in digestion.
• An excellent source of Vitamin C from the daikon and Vitamin A from the carrots.
Pro Tips
• For the most uniform shreds, use a mandoline slicer with a julienne blade. This creates a professional-looking slaw with a perfect texture.
• The slaw’s flavor deepens as it marinates. For the best taste, let it chill for at least 2-3 hours, or even overnight.
• Serve this slaw alongside grilled tofu, inside fresh spring rolls, or as a vibrant topping for veggie burgers and tacos.
• If you don’t have a pre-made Sushi Rice Dressing, whisk together 3 tablespoons (45 ml / 1.5 fl oz) rice vinegar, 1 tablespoon (15 ml / 0.5 fl oz) soy sauce, 1 teaspoon (5 ml / 0.2 fl oz) sesame oil, and 1 teaspoon (5 ml / 0.2 fl oz) sugar.
FAQ
Q: How can I add protein to make this slaw a complete vegetarian meal
A: To make this a more substantial vegetarian meal, add a plant-based protein like shelled edamame, crispy baked tofu cubes, or a handful of toasted sesame seeds or cashews. It also pairs wonderfully served alongside grilled tempeh.
Q: What can I substitute for daikon radish in this recipe
A: If you can’t find daikon radish, you can easily substitute it with other crisp vegetables. Jicama, kohlrabi, or even crisp green cabbage are excellent vegetarian alternatives that will maintain the slaw’s crunchy texture.
Q: Is this daikon carrot slaw recipe gluten-free
A: Yes, this recipe can be made completely gluten-free. The slaw ingredients are naturally gluten-free. If you are making the homemade Sushi Rice Dressing, simply use tamari or a certified gluten-free soy sauce instead of regular soy sauce.
Q: How long does this vegetarian slaw last in the fridge
A: This slaw is perfect for meal prep. Stored in an airtight container in the refrigerator, it will stay fresh for up to 4 days. The flavors actually meld and improve after the first day, though it may lose some of its initial crispness over time.
Pro Tips
- Use a mandoline for the most uniform shreds, as the recipe advises — even ribbons mean even pickling.
- Let it marinate: the slaw's flavor deepens as it sits, so make it before you start the main dish.
- No pre-made sushi rice dressing? The recipe tells you how to handle that — it comes together in minutes.
- The pomegranate variation with jalapeño is worth a detour — sweet pops against the peppery heat.
Frequently Asked Questions
What does daikon taste like?
Mild, crisp, and a little peppery — like a gentler radish built for raw eating. It drinks in dressing beautifully.
How long does the slaw keep?
A couple of days refrigerated, softening slightly — it behaves more like a pickle than a wilt, so it stays good snacking.
Can I make it spicy?
Yes — the recipe's variation adds finely chopped jalapeño along with pomegranate seeds for sweet heat.
What do I serve daikon slaw with?
Rice bowls, inari sushi spreads, tacos, and sandwiches — anywhere you want crunch with acidity.
Recipe card below.
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Daikon Radish and Carrot Slaw
Ingredients
Method
- Shred the daikon radish and carrots using a box grater, mandoline, or the shredding disc of a food processor.
- In a medium bowl, toss the shredded daikon and carrot together with the finely grated fresh ginger.
- Pour the Sushi Rice Dressing over the mixture and stir well to ensure everything is evenly coated.
- Cover the bowl and chill in the refrigerator for at least 1 hour to allow the flavors to meld together.
- Serve cold and enjoy the crisp, refreshing taste.
