Wanna look like a kitchen pro without actually doing much? This one’s for you.
We’ve all been there: you promised to “bring a side” and now you’re staring into your fridge like it owes you ideas. Enter this Carrot & Daikon Ribbon Salad—aka your new go-to when you want something healthy, ridiculously pretty, and weirdly addictive. Bonus? It’s vegan, it’s crunchy, and it might make people think you know what a mandoline is (you don’t need one, chill).
This isn’t your sad side salad. This is bright, tangy, garlicky, and slightly nutty with a bite. Plus, it takes less than 15 minutes and involves zero cooking. I mean… do you want to be impressive or not?
Why This Recipe is Awesome
- It’s raw, but in a good way. No stove, no oven, no sweat.
- Looks like you tried really hard. You didn’t.
- Super fresh and flavorful. The garlic-sesame combo slaps.
- Vegan and gluten-free. Allergy-friendly and crowd-pleasing.
- Perfect for BBQs, potlucks, or “I should eat a vegetable today” moments.
Basically, it’s a flex disguised as a salad.
Ingredients You’ll Need
You don’t need much, but here’s what you’re working with:
- 2 medium carrots, peeled
- 1 medium daikon radish (or sub with watermelon radish if you’re fancy)
- 1 tbsp sesame oil (toasted = flavor bomb)
- 1 tbsp rice vinegar (or white wine vinegar in a pinch)
- 1 tbsp soy sauce or tamari (keep it GF with tamari)
- 1 garlic clove, minced (or grated if you’re feeling pro)
- 1 tsp maple syrup (or agave, or just skip if you hate sweet)
- 1 tsp sesame seeds (optional, but they make it pop)
- Pinch of chili flakes (optional, unless you’re a spice fiend)
- Fresh cilantro or scallions, chopped (optional garnish but chef’s kiss)
Step-by-Step Instructions
- Make ribbons like a boss.
Grab a veggie peeler and slice your carrots and daikon into long, thin ribbons. Think: salad runway models. - Toss those ribbons in a bowl.
Mix gently so they don’t break like your willpower during a cookie binge. - Mix up that dressing.
In a small bowl or jar, whisk (or shake) together sesame oil, vinegar, soy sauce, garlic, maple syrup, and chili flakes if using. - Pour dressing over the ribbons.
Toss to coat everything in garlicky, sesame-y goodness. - Top with sesame seeds and herbs.
Sprinkle liberally. Extra points if you use black and white sesame seeds because aesthetic. - Serve immediately or chill for 10–15 mins.
It gets even better as it sits, kind of like revenge.
Common Mistakes to Avoid
- Skipping the peel. Unless you’re into weird textures, peel those roots first.
- Overdressing. This isn’t soup. Start with less, add more if needed.
- Not drying your veggies. Wet ribbons = watery dressing = sad salad.
- Forgetting to taste it. This salad is all about balance—adjust salt/sweet/sour as needed.
Alternatives & Substitutions
- No daikon? Use regular radish slices, cucumber ribbons, or even jicama.
- No sesame oil? A neutral oil works, but you’ll miss the deep flavor. Sorry.
- Need more bulk? Add sliced avocado, edamame, or shredded cabbage.
- Spice level? Up the chili flakes or add a squirt of sriracha to the dressing.
FAQ (Frequently Asked Questions)
Do I need a spiralizer or mandoline?
Nope. Just a basic veggie peeler and you’re golden.
Is this spicy?
Only if you make it spicy. Totally adjustable.
Can I make it ahead of time?
Yes—but dress it right before serving so it doesn’t go soggy.
What does daikon taste like?
Mild, slightly peppery, super crunchy. Basically the chill cousin of radish.
Can I use bottled dressing?
Technically yes… but why would you? This takes 30 seconds to make and tastes 100x better.
Does it keep well?
Kind of. It’s best fresh, but leftovers are fine the next day—just a little softer.
Final Thoughts
This Carrot & Daikon Ribbon Salad is one of those dishes that looks fancy but is secretly low-effort. It’s colorful, crunchy, and packed with flavor, all while being plant-based and refreshingly light. Whether you’re trying to impress friends or just eat like an adult for once, this one delivers.
So go peel some veggies and feel smug about it. You earned it. 🥕🥢