Looking for a different side salad for Thanksgiving or Christmas? I like to make this Gluten-Free Asian Inspired Daikon Salad. It has a sweet and sour with some heat to it flavour.

The main ingredient is a white radish. In Japanese it is called Daikon, in Korean Mu and in Chinese Lobok. They all are slight variations of white radish. I find that the Daikon are usually much longer then the Korean or Chinese version. The Korean and Chinese ones are usually shorter and thicker and slightly sweeter. I like to peel mine. If you can get very fresh ones you may only need to wash and peel dark rough spots, but do taste test to see if the skin is tough or bitter.

You can just use white radish, but i enjoy the taste of carrots and apples added to the salad.

When mixing the dressing I always start with a small amount of ground red pepper flakes and taste test for heat. I don't like my salad very hot, but adjust to your taste. Be careful when buying ground pepper flakes as some of the Korean versions have wheat in them.

You can adjust the sweetness level by adding or subtracting the amount of sugar or honey. Same goes for the tartness by adjusting the amount of rice vinegar.

This salad can be eaten right away, but I find the flavours blend better with time. I like to store in the fridge for at least 4 hours or overnight.

Above is the Gochujang that I use. It is gluten-free and made in Korea. I have found it at Asian food stores in Calgary. It is very tasty.

Gluten-Free Asian Daikon Salad Recipe

Ingredients

• 450 grams thinly julienned (match-sticks) daikon (white radish)
• 100 grams thinly julienned(match-sticks) carrot
• 1 medium apple - peeled and julienned (optional)
• 1/4 to 1/2 cup finely chopped green onions (spring onions)
• 1 - 2 minced garlic cloves or 1 Tbsp of minced jarred garlic
• 1/2 tsp minced ginger
• 1/2 - 1 Tbsp ground red pepper flakes (always start with a small amount and taste test)
• 1 Tbsp gluten-free gochujang
• 2 Tbsp brown sugar or honey
• 1 Tbsp fish sauce
• 1-2 Tbsp rice vinegar
• 1 Tbsp gluten-free soya sauce
• 1 tsp sesame oil
• 1 tsp roasted sesame seeds (optional)

Directions

1. Wash, peel and slice daikon, carrot and apple into thin match-sticks (julienned).
2. Wash and chop the green onions thinly.
3. If using whole garlic and ginger, then peel and mince. Otherwise, add pre-minced garlic and ginger to a large bowl.
4. Add the rest of the dressing ingredients to the bowl and mix and taste test. I always start with a small amount of ground red pepper flakes because I find different types have different heat and bitterness levels. Add more if you like it hotter.
5. You can adjust the sweetness by adding more sugar or honey and the tartness by adding more rice vinegar.
6. Add the chopped vegetables and mix. The salad can be eaten straight away, but I think it is better after it has marinated at least 4 hours in the fridge. I like to make mine the night before as the flavours mix into the vegetables better.
7. Garnish with more toasted sesame seeds or finely chopped green onions.

Goes well with Asian and non-asian meals. Above I served it on a bed of lettuce with rice, broiled chicken thighs, baby roast potatoes and boiled flavoured kabocha squash.

What are your favourite Asian salads?

Note: These are my personal experiences and opinions. Always seek out a medical opinion for medical concerns. Not sponsored. If sponsored I will always say so at the top of the post.