Radish and Carrot Salad

Radish and Carrot SaladRecipe
Photo: Karry Hosford
This simple dish serves as a cool, refreshing break from spicier foods. You'll almost always see some version at a Korean meal. It's traditionally made with moo (sweet Korean radish), but daikon radish is more readily available and makes a fine substitute. Salting the daikon helps extract some of its bitterness.


10 servings (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 13
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.2 g
Carbohydrate 3 g
Fiber 0.7 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 55 mg
Calcium 8 mg


2 cups (3-inch) julienne-cut peeled daikon radish
1 teaspoon kosher salt
1 cup (3-inch) julienne-cut carrot
1 tablespoon rice vinegar
2 teaspoons sugar
1 teaspoon mirin (sweet rice wine)


Combine daikon and salt, tossing well to coat. Let stand at room temperature 30 minutes. Rinse with cold water; drain. Combine daikon and carrot.

Combine vinegar, sugar, and mirin, stirring until sugar dissolves. Drizzle over daikon mixture; toss to combine. Cover and chill.