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Radish and Carrot Salad

Photo: Karry Hosford
Yield 10 servings (serving size: 1/4 cup)
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.


  • 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)

Nutrition 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

How to Make It

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

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