Prepare this fresh and vibrant carrot and daikon radish salad that's dressed with a simple tempering, lemon juice and sesame seeds. It's an easy warm side dish to serve alongside your favourite recipes.
Table of contents
Gujarati Sambharo made with white cabbage and carrots is a staple in our house. It's perfect as a side dish or warm salad with lentils curry such as Mag Nu Shaak or Brown lentils Curry.
Whenever we get hold of white radish, aka mooli in hindi, we also prepare this easy gajar mooli salad.
Carrot salad with mild daikon radish is so light. The combination of carrot and daikon radish go together so well and the dressing is flavourful and zingy. It comes together in 5 minutes.
I've added a single green chilli that adds a gentle heat but it's optional.
I tend to use a food processor to achieve the julienne but you could alternatively use a spiralizer and make "noodles" or use a vegetable peeler.
The tempering is simply tossed through the vegetables meaning they retain their vibrant colour and crunch.
For a festive variation, try this Diwali Salad with beetroot and pomegranate.
Ingredients notes
Carrots - peeled and julienned or cut into thin matchsticks.
Daikon radish - daikon radish are mild and sweeter in flavour compared with the red radish. Look for creamy white long daikon with minimal blemishes. You will need to peel and grate with a food processor or use a mandoline to cut into matchsticks.
Sesame seeds - you can use white and/or black.
Oil - use a mild flavourless oil.
Mustard and cumin seeds - tempering mustard and cumin seeds adds a delicious warming flavour.
Salt to taste
Mild green chilli - optional
Lemon juice - freshly squeezed or bottled. Alternatively use lime juice.
Finely chopped coriander - for garnishing
Altnetiavely, dress the carrots and daikon with this Indian Salad Dressing.
Serving suggestion
Pair this carrot daikon radish salad alongside your favourite Indian meals or in Gujarati thali.
You can also top it on burgers, serve it alongside a BBQ or with Sun-dried Tomato Chickpea Cakes/Patties.
Storage
Store leftover carrot daikon salad in an airtight container and keep in the fridge for 2-3 days. You can serve it chilled or warm for a few seconds in the fridge to bring it to room temperature.
I do not recommend freezing this salad as the vegetables will loose their texture.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
📖 Recipe
Carrot and Daikon Salad
Equipment
- grater
- small pan
Ingredients
- 1 cup daikon white raddish
- 1 cup carrots
- 2 tablespoon sesame seeds
- 1 teaspoon oil
- ¼ teaspoon cumin seeds
- ¼ teaspoon mustard seeds
- 1 teaspoon green chilli optional
- salt
- 2 tablespoon lemon juice
- 2 tablespoon fresh coriander.
Instructions
- Place grated carrots and radish in a mixing bowl.
- Sprinkle salt and cut green chilli on grated daikon and carrots.
- Heat oil in a small pan on medium heat, add mustard and cumin seeds.
- Once it crackles add sesame seeds.
- Once sesame seeds pops pour everything on salad mixture.
- Add lemon juice and mix well.
- Sprinkle coriander.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in December 2015.
Hayley Dhanecha says
The crisp vegetables bring such a fresh crunch, with a light, tangy dressing that ties everything together beautifully. I love serving it chilled as a side or light salad—it’s refreshing, clean and full of texture.