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Saturday, January 10, 2015

Daikon(Japanese White Radish) and Carrot Tuna Salad

Daikon, Japanese white radish is often used in soups or hot pot dishes, stewed in a broth for a long time, but here's a simple recipe to enjoy this winter vegetable raw in a salad. The daikon and carrot are usually cut into thin slices with a knife, but to save time, I just used a peeler. It just takes  few minutes to make and tastes delicious.


  • about 3 inch length or 1/4 large daikon(Japanese white radish)
  • 1 carrot
  • 1 can of tuna
  • salt 
  • mayonnaise
  • ground  or whole white sesame (optional)


  1. Peel the daikon and carrot into thin slices with a peeler. Discard the outside skin. Daikon tends to be a wet vegetable, so squeeze out any excess water.
  2. In a bowl, combine daikon, carrot, tuna, a couple pinches of salt, and enough mayonnaise so everything is well covered. 
  3. Mix well and serve with white sesame on top.

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