recipe, Salads
Comments 6

Gingery Carrot and Daikon Salad

Daikon is a vegetable I only discovered last year, they ain’t so common back home. At first when I saw them at the market in Senegal I thought they were parnips! Then I just never bought them because I never knew what to with them. Now this is my favourite way to prepare them, ribboned up in salads. I tried stir frying them a few times and found they just got a bit soggy, but they have a really good fresh peppery taste which works perfectly for this salad recipe below.



Gingery Carrot and Daikon Salad


  • 1 carrot, ribboned
  • 1 daikon, ribboned
  • ½ cup red bell pepper, diced
  • 1 tsp fresh ginger, minced
  • 1/3 cup spring onions, thinly sliced
  • 1 tbsp fresh orange juice
  • ½ Tbsp rice vinegar
  • 1 tsp agave, or sweetener of choice
  • 1/4 tsp salt
  • 1/4 tsp chinese 5 spice powder
  1. Mix up the carrot, daikon, red bell pepper, ginger and green onions in a bowl
  2. Seperately whisk up the rest of the ingredients into a dressing and cover the salad, mixing and coating well. Serve straight away

Serves 3-4 as a side salad



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