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Cucumber, carrot and daikon salad

Cucumber, carrot and daikon salad

A little salad or condiment that’s quick and goes great with meat or grilled fish.


  • 2 medium carrots
  • 1 piece of daikon radish, about 6-inches
  • 1 small English cucumber
  • 1 tsp sea salt
  • 4 Tbsp sesame seeds, toasted
  • 6 scallions, minced
  • 1 clove garlic, chopped
  • ½ cup rice vinegar
  • 3 Tbsp sesame oil
  • 1 Tbsp maple syrup (opt.)
  • 3 tsp Korean pepper or Aleppo pepper


  1. 1

    Peel carrots and daikon. Slice into ¼-inch rounds. Cube cucumber.

  2. 2

    Place in a salad bowl. Add salt and massage for about 1 minute to tenderize the vegetables. Let stand 15 minutes. Discard the juice that collects at the bottom of the bowl.

  3. 3

    Add remaining ingredients and stir well. Let stand at least 10 minutes or longer. This salad lasts a few days in the fridge, and makes a great condiment.

A variation of the Kale salad with dried cherries and walnuts from The Spice Trekkers Cook at Home