With a simple vegetable peeler, daikon turns into crisp, refreshing noodles, with no gluten and no grains. Carrot, cucumber and coriander bring colour and crunch, while dried white mulberries slip a surprising sweetness into every mouthful. The ginger and lime dressing, lifted by a hint of chilli, wakes everything up. A light, unusual salad, perfect for discovering daikon in a new way.
Daikon noodle salad with ginger and lime dressing
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Ingredients
- 1 daikon
- 25 g chopped cucumber
- 2 carrots, peeled and chopped
- 2 tablespoons chopped coriander
- 2 tablespoons dried white mulberries
For the dressing
- 2 tablespoons coconut vinegar
- 1 tablespoon coconut nectar
- The juice of 1/4 lime
- 1 teaspoon red chilli
- 1 teaspoon grated frozen ginger
- 1/4 lime, to garnish
Method
- Peel the daikon and cut it into noodles using a vegetable peeler, then soak it for 15 minutes in warm salted water to soften its bitterness.
- Chop the cucumber and the carrots.
- Whisk the dressing ingredients together in a small bowl.
- Arrange the daikon noodles on the plate, add the vegetables and the mulberries.
- Garnish with coriander and a lime wedge.
- Pour over the dressing and serve.
Tip
Soaking the daikon in salted water is the step not to skip: it is what softens its natural bitterness and tenderises the noodles. Drain it well and press it gently between two tea towels before plating, otherwise the water it holds dilutes the dressing. If you cannot find daikon, a large peeled black radish or a firm length of courgette give very similar noodles.
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FAQ: your questions about the daikon noodle salad
How can you eat daikon radish?
Daikon is eaten both raw and cooked. Raw, it is finely grated into salads, peeled into thin ribbons as here, cut into sticks for dipping, or very thinly sliced to accompany a dish. It also lends itself very well to lacto-fermentation and to a quick vinegar pickle. Its taste is milder than that of the pink radish, with a peppery edge that fades with soaking.
How do you prepare a daikon salad?
The simplest way is to peel it and then cut it however you like: coarsely grated, in thin ribbons with a peeler, or into spaghetti with a spiraliser. Then let it drain, either 15 minutes in warm salted water as in this recipe, or 20 minutes with a pinch of salt followed by squeezing. Add the dressing at the very last moment: daikon keeps releasing water once seasoned.
What is the recipe for a white radish salad?
A white radish salad almost always follows the same pattern: the radish finely cut and drained, one or two crunchy vegetables for colour, a fresh herb, and a sharp dressing based on citrus or vinegar. Ginger and lime work particularly well here, as their liveliness balances the radish's bite. The dried white mulberries in this recipe play the role of the sugar that softens the whole.
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