If you’re on the hunt for a refreshing, vibrant salad that bursts with crunch and subtle spice, then this Daikon Radish Cucumber Salad Recipe is going to become your new favorite. Bright white daikon radish paired with crisp English cucumber comes together with a zesty sesame dressing that sings with every bite. It’s light, colorful, and packed with flavors that complement each other so perfectly, making it an irresistible side that adds a touch of elegance and freshness to any meal.
Ingredients You’ll Need
This Daikon Radish Cucumber Salad Recipe relies on straightforward, fresh ingredients that play unique roles to build layers of texture and flavor. Every component you add is purposeful, creating a harmony between cool, crunchy veggies and a savory, slightly spicy dressing.
- Daikon radishes: Provide a crisp, mild yet peppery base that soaks up the dressing beautifully.
- English cucumber: Adds a fresh, watery crispness that balances the radish’s bite.
- Sesame oil: Offers a rich, nutty aroma which is essential for that classic Asian salad vibe.
- Rice wine vinegar: Brings a subtle acidity to brighten up the flavors and keep the salad lively.
- Kosher salt: Enhances all the natural flavors without overpowering.
- Granulated sugar: Adds a hint of sweetness to round out the tang and spice.
- Red pepper flakes: Provide a gentle heat that awakens your taste buds without overwhelming.
- Ground black pepper: Adds depth and a mild kick of earthiness.
- White sesame seeds: Sprinkle a subtle crunch and light nuttiness that complements the dressing.
- Black sesame seeds: Bring a bold contrast visually and a toasty flavor note.
How to Make Daikon Radish Cucumber Salad Recipe
Step 1: Slice the veggies super thin
Start by peeling the daikon radishes to reveal their crisp, fresh centers. Using a mandoline, slice them paper-thin (about 1/32 inch thick) for the perfect crunch without heaviness. Then slice the English cucumber slightly thicker, around 1/16 inch, to provide a satisfying bite. Combine the slices in a roomy mixing bowl so the flavors can mingle easily.
Step 2: Whisk together the dressing
In a small bowl, blend the sesame oil, rice wine vinegar, kosher salt, granulated sugar, red pepper flakes, and both white and black sesame seeds. Stir continuously until the sugar and salt dissolve, creating a shiny, aromatic dressing that’s bursting with balanced flavor.
Step 3: Toss and marinate the salad
Pour the sesame dressing evenly over the sliced daikon and cucumber. Toss everything gently but thoroughly so each slice is coated in that delicious dressing. Let the salad sit for about 15 minutes to allow the veggies to soak up the flavors fully. Give it a light toss again before serving to redistribute any settled dressing.
Step 4: Present and enjoy
Transfer the salad to a large bowl or spread it out on a beautiful platter to show off its colorful appeal. The contrast of the white daikon, green cucumber, and specks of sesame seeds makes it as pleasing to the eyes as it is to the palate.
How to Serve Daikon Radish Cucumber Salad Recipe
Garnishes
A sprinkle of extra sesame seeds or fresh chopped cilantro can elevate the texture and presentation. Thin slices of fresh chili or a drizzle of toasted sesame oil right before serving bring in added aroma and zing.
Side Dishes
This salad is a perfect companion for grilled meats, like chicken or pork, and pairs exceptionally well with Asian-inspired dishes such as teriyaki or Korean BBQ. It also works wonderfully alongside a bowl of steamed jasmine rice or as a crunchy contrast to rich noodles.
Creative Ways to Present
For a stunning presentation, layer the salad in transparent glass bowls or serve it in crisp lettuce cups as a fresh appetizer. You can also use it as a topping for rice paper rolls or even as a crunchy side in a banh mi sandwich for added texture.
Make Ahead and Storage
Storing Leftovers
Leftover Daikon Radish Cucumber Salad Recipe keeps well in an airtight container in the refrigerator for up to 2 days. The veggies will continue to soak up the dressing, becoming even more flavorful, though the crispness may soften slightly over time.
Freezing
Because of the fresh, watery veggies, freezing is not recommended for this salad as it will cause the texture to deteriorate and become mushy upon thawing.
Reheating
This salad is meant to be enjoyed cold or at room temperature. Reheating is not advised since it will compromise the refreshing crunch and freshness that define the dish.
FAQs
Can I use regular radishes instead of daikon for this salad?
While regular radishes can work, daikon radishes offer a milder, less spicy taste and a crunch that really complements the cucumber and dressing best. Using regular radishes will result in a sharper, more peppery flavor.
Is there a substitute for sesame oil in this recipe?
Sesame oil is key for the signature nutty flavor, but if you don’t have it, you can use a light olive oil or avocado oil as a mild substitute, although it changes the classic taste a bit.
Can this salad be made vegan and gluten-free?
Absolutely! This Daikon Radish Cucumber Salad Recipe is naturally vegan and gluten-free as all ingredients are plant-based and free from gluten-containing components.
How spicy is this salad?
The heat from red pepper flakes is gentle and can be adjusted based on your preference. If you prefer no spice, simply reduce or omit the red pepper flakes.
What’s the best way to slice the daikon and cucumber if I don’t have a mandoline?
A very sharp knife and patience work well too. Aim for the thinnest slices you can manage to ensure the salad’s delicate texture, but a mandoline certainly speeds up the process and guarantees uniformity.
Final Thoughts
This Daikon Radish Cucumber Salad Recipe is one of those gems that feels both simple and special every time you make it. It’s fresh, crunchy, and so full of flavor that it can brighten almost any meal or stand on its own as a light snack. Give it a try—you might just find yourself craving that crisp, nutty, subtly spicy goodness again and again!
Print
Daikon Radish Cucumber Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Gluten Free
Description
A refreshing and crisp Daikon Radish Cucumber Salad featuring thinly sliced daikon and cucumber tossed in a flavorful sesame dressing with hints of rice wine vinegar, red pepper flakes, and toasted sesame seeds. Perfect as a light side dish or palate cleanser.
Ingredients
Vegetables
- 2 Daikon radishes
- 1 English cucumber
Dressing
- 2 tablespoons sesame oil
- 2 teaspoons rice wine vinegar
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon white sesame seeds
- 1/2 teaspoon black sesame seeds
Instructions
- Slice Vegetables: Peel the daikon radishes and use a mandoline to slice them very thinly, about 1/32 inch thick. Thinly slice the English cucumber to 1/16 inch thickness using the mandoline as well. Combine both the radish and cucumber slices in a large mixing bowl.
- Prepare Dressing: In a small mixing bowl, combine the sesame oil, rice wine vinegar, kosher salt, granulated sugar, red pepper flakes, ground black pepper, white sesame seeds, and black sesame seeds. Stir well until the salt and sugar fully dissolve to create a well-balanced dressing.
- Toss Salad: Pour the prepared sesame dressing over the sliced vegetables. Toss thoroughly to ensure every slice is coated evenly with the dressing.
- Marinate: Allow the dressed salad to sit at room temperature for about 15 minutes to marinate. This resting time helps the flavors meld together and enhances the crispness.
- Serve: Give the salad one final toss after marinating and serve it chilled or at room temperature in a large bowl or spread out on a platter for an elegant presentation.
Notes
- For the best texture, use a sharp mandoline to get uniform thin slices of daikon and cucumber.
- The salad can be prepared up to 2 hours ahead and refrigerated to intensify the flavors.
- Adjust the amount of red pepper flakes to your preferred spice level.
- This salad pairs wonderfully with grilled meats or as a refreshing side dish for heavier meals.
- You can substitute rice wine vinegar with apple cider vinegar if unavailable.
