Radish and Carrot Salad

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.

Yield: 10 servings (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 13
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.2g
  • Carbohydrate: 3g
  • Fiber: 0.7g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 55mg
  • Calcium: 8mg


  • 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)


  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.
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