Shaved daikon salad recipe

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Shaved daikon salad with lemon dashi dressing, prosciutto, and crisp ribbons. A tested 15-minute side dish that’s bright, savory, and fresh.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: Japanese

Keyword: daikon salad, Shaved daikon salad

Servings: servings

20 oz daikon about 2 medium daikon radishes (each about 9 inches long and 1.5 inches wide)
1 tsp coarse sea salt
2 tbsp extra virgin olive oil
½ tsp dashi powder shiitake mushroom seasoning, or chicken bouillon
½ tsp sugar
2 tbsp fresh squeezed lemon juice
1.5 oz prosciutto 3-4 slices
1 large handful microgreens or chopped baby watercress
Sprinkle Roasted black sesame seeds for garnish

Trim both ends of the daikon and peel the outer skin. Use a vegetable peeler or Y-peeler to shave the daikon into long, thin ribbons, rotating the daikon as you shave.
Once you reach the firm center and it becomes harder to shave, stop. Save the center piece for soups, broth, or stir-fries instead of throwing it away.
Gather the shaved daikon noodles into a large mixing bowl. Sprinkle with salt and gently toss to distribute evenly. Set aside to rest for 10 minutes.
After resting, use your hands to gently squeeze out some of the liquid from the daikon. Don’t squeeze too hard or the daikon noodles will shrink too much. You want them to stay fresh, juicy, and crisp.
Transfer the daikon to a large serving bowl. Use your hands to lightly toss and fluff the noodles so they loosen and come back to shape.
Season with olive oil, dashi powder or bouillon, sugar, and lemon juice. Toss gently to coat.
Tear the prosciutto into bite-size pieces and add it to the salad. Add the microgreens or chopped baby watercress, then sprinkle with roasted black sesame seeds.
Toss gently to combine and loosen the noodles. Serve right away while the salad is still cold and crisp.

Daikon yield: After shaving, 20 oz whole daikon gives you about 15.25 oz shaved daikon, not including the firm center piece.
Storage: This salad is best enjoyed the day it’s made, but leftovers can be stored in the refrigerator for 1 to 2 days. As it sits, the daikon will taste a little more tangy and lightly pickled from the lemon juice and salt, but the texture should stay crisp.
Leftover daikon core: Dice the firm center piece into bite-size cubes and refrigerate for up to 3 days, or freeze for longer storage. Add it straight to soups and stews. Frozen daikon absorbs broth especially well, making it great for daikon soup.
Why add sugar: A small amount of sugar helps balance daikon’s natural peppery and mildly astringent flavor.
Salt swap: If using fine sea salt or table salt instead of coarse sea salt, use a little less since fine salt tastes saltier by volume.