Pistachio Daikon-Carrot Salad

Pistachio Daikon-Carrot Salad


4 servings



2 tbsp rice vinegar

4 tsp olive oil

4 tsp honey

1 tsp sesame oil

1 tsp chili oil

4 tsp mayonnaise

1 tsp mustard powder



200g shredded daikon (Japanese white radish)

100g shredded carrot

1 tsp salt

60g red onion, thinly sliced

40g chopped American pistachios


Dressing: In a medium bowl, whisk together all ingredients. Set aside.

Salad: In a medium bowl, combine daikon and carrot. Add salt; mix well and set aside for 5 minutes. Rinse and drain well. In a salad bowl, combine daikon and carrot with remaining salad ingredients.

Pour dressing over salad; mix to evenly coat. Refrigerate for 1 hour before serving chilled.

Equipment, smallware and tools
Two medium bowls, cutting board, chef’s knife, whisk, salad serving bowl, serving spoon.

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