I just made a Daikon Radish Slaw that somehow turns ordinary cabbage into a crisp, peppery side you’ll actually fight over.
I’m obsessed with Daikon Radish Slaw because it’s loud and honest in my mouth. The white crunch from a daikon radish, peeled and julienned, snaps against thinly sliced green cabbage, and I love that peppery-sweet bite.
I don’t want a wimpy salad; I want a slap of texture and a little tang that makes me keep stealing forkfuls. And it feels like a secret weapon for boring weeknights and messy takeout nights.
I keep coming back to these Japanese Radish Recipes vibes, fresh, clean, and a tiny bit addictive. I eat it straight from the bowl, standing in the kitchen.
Ingredients
- Daikon radish: crunchy, slightly peppery, keeps the slaw bright and refreshing.
- Green cabbage: classic slaw crunch, hearty and a little sweet once dressed.
- Carrot: bright color and natural sweetness, makes it feel healthier instantly.
- Red onion: sharp bite and a little zing, don’t overdo it unless you want punch.
- Cilantro: fresh, citrusy lift; skip it if you’re not into herbs.
- Green onions: mild oniony lift, adds freshness without overpowering.
- Mayonnaise: creamy base that makes everything stick together deliciously.
- Greek yogurt: tangy creaminess, lightens the mayo and adds protein.
- Rice vinegar: gentle acidity, keeps the slaw lively and not heavy.
- Lime juice: bright citrus pop; basically wakes up all the flavors.
- Honey: soft sweetness that balances the tang and spice.
- Soy sauce: salty, savory depth; use fish sauce if you want funkier umami.
- Toasted sesame oil: nutty aroma, a little goes a long way.
- Kosher salt: pulls everything together, season to your taste.
- Black pepper: subtle heat and edge, don’t skip it.
- Toasted sesame seeds: nice crunch and visual finish, optional but fun.
Ingredient Quantities
- 1 medium daikon radish, about 1 to 1 1/4 pounds, peeled and julienned or shredded
- 2 cups green cabbage, thinly sliced (about 4 to 5 ounces)
- 1 cup shredded carrot (1 medium carrot)
- 1/3 cup red onion, thinly sliced
- 2 tablespoons fresh cilantro, chopped (optional but nice)
- 2 green onions, thinly sliced
- 1/3 cup mayonnaise
- 2 tablespoons plain Greek yogurt or sour cream
- 2 tablespoons rice vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon honey or granulated sugar
- 1 teaspoon soy sauce or 1/2 teaspoon fish sauce for depth
- 1/2 teaspoon toasted sesame oil
- 3/4 teaspoon kosher salt, adjust to taste
- 1/4 teaspoon freshly ground black pepper
- 1 to 2 tablespoons toasted sesame seeds for garnish, optional
How to Make this
1. Peel and julienne or shred 1 medium daikon radish (about 1 to 1 1/4 pounds); place in a large bowl.
2. Thinly slice 2 cups green cabbage (about 4 to 5 ounces) and add to the bowl with 1 cup shredded carrot, 1/3 cup thinly sliced red onion, 2 thinly sliced green onions, and 2 tablespoons chopped fresh cilantro if using.
3. If you want a crisper, less watery slaw, sprinkle 3/4 teaspoon kosher salt over the veggies, toss, and let sit 10 minutes; then gently squeeze out excess liquid and discard it. This step is optional but really helps texture.
4. Make the dressing in a separate bowl: whisk together 1/3 cup mayonnaise, 2 tablespoons plain Greek yogurt or sour cream, 2 tablespoons rice vinegar, 1 tablespoon fresh lime juice, 1 tablespoon honey or sugar, 1 teaspoon soy sauce or 1/2 teaspoon fish sauce, 1/2 teaspoon toasted sesame oil, 1/4 teaspoon freshly ground black pepper.
5. Taste the dressing and adjust sweet, salty or acidic notes now. Add a little more lime if it needs brightness, or more honey if its too sharp.
6. Pour the dressing over the drained veggies and toss gently until everything is evenly coated. Use your hands if you like, it helps get in between the strands.
7. Let the slaw chill in the fridge at least 15 to 30 minutes so flavors meld; it keeps well for a few hours which actually improves the taste.
8. Right before serving, taste and adjust seasoning with more salt (or a splash of soy/fish sauce) and pepper if needed.
9. Garnish with 1 to 2 tablespoons toasted sesame seeds and the reserved green onion tops. Serve cold with sandwiches, tacos, or as a crunchy side.
Equipment Needed
1. Vegetable peeler
2. Chef’s knife
3. Cutting board
4. Julienne peeler or mandoline (for shredding/julienning)
5. Large mixing bowl
6. Small bowl for dressing
7. Whisk
8. Salad spinner or colander and a clean towel (to drain and squeeze)
9. Measuring cups and spoons
10. Tongs or clean hands for tossing and a spatula for scraping the bowl
FAQ
Daikon Radish Slaw Recipe Substitutions and Variations
- Daikon radish
- Regular white or red radishes, julienned or shredded, for a sharper, peppery bite
- Jicama, peeled and cut into matchsticks, for a milder, crunchy, slightly sweet alternative
- Turnip, peeled and shredded, if you want a similar firm texture but earthier flavor
- Green cabbage
- Napa cabbage, thinly sliced, for a softer, slightly sweeter slaw
- Red cabbage, thinly sliced, adds color and a bit more crunch
- Shredded romaine or thinly sliced savoy, if you want lighter, less dense greens
- Mayonnaise / Greek yogurt
- Plain sour cream, same creaminess with a tangier flavor
- Greek yogurt alone, for a lighter, tangy dressing and fewer calories
- Avocado mashed with a splash of lime, for a creamy, dairy free option
- Rice vinegar / Soy sauce
- Apple cider vinegar or white wine vinegar in place of rice vinegar, use a bit less if stronger
- Fish sauce or tamari can replace soy sauce for more umami or a gluten free choice
- Lightly salted lemon or lime juice plus a pinch of sugar can mimic the sweet-tang balance
Pro Tips
1) Salt and drain for crunch, but don’t overdo it. Let the salted veggies sit 8 to 12 minutes, then squeeze gently and stop when you still feel a little give; if you squeeze too hard it gets limp and sad, if you skip it the slaw can be watery.
2) Temper the dressing so it isn’t one-note. Whisk a tiny spoonful of the mayo with the vinegar and lime first, then slowly add the rest, taste as you go and tweak with more acid or sweet — a touch more soy or fish sauce at the end can take it from plain to interesting.
3) Make it ahead but finish right before serving. The slaw tastes better after 30 minutes in the fridge, but if you leave it all day it’ll soften. Store dressing separately up to a day and toss just before serving if you want max crunch.
4) Add texture and aroma extras. Toast the sesame seeds and brown them lightly for nuttier flavor, and throw in a few extra green onion tops or cilantro at the last minute so they stay bright; a tiny pinch of toasted sesame oil on top at the end also pops more than mixing it in early.
Daikon Radish Slaw Recipe
I just made a Daikon Radish Slaw that somehow turns ordinary cabbage into a crisp, peppery side you’ll actually fight over.
6
servings
160
kcal
Equipment: 1. Vegetable peeler
2. Chef’s knife
3. Cutting board
4. Julienne peeler or mandoline (for shredding/julienning)
5. Large mixing bowl
6. Small bowl for dressing
7. Whisk
8. Salad spinner or colander and a clean towel (to drain and squeeze)
9. Measuring cups and spoons
10. Tongs or clean hands for tossing and a spatula for scraping the bowl
Ingredients
-
1 medium daikon radish, about 1 to 1 1/4 pounds, peeled and julienned or shredded
-
2 cups green cabbage, thinly sliced (about 4 to 5 ounces)
-
1 cup shredded carrot (1 medium carrot)
-
1/3 cup red onion, thinly sliced
-
2 tablespoons fresh cilantro, chopped (optional but nice)
-
2 green onions, thinly sliced
-
1/3 cup mayonnaise
-
2 tablespoons plain Greek yogurt or sour cream
-
2 tablespoons rice vinegar
-
1 tablespoon fresh lime juice
-
1 tablespoon honey or granulated sugar
-
1 teaspoon soy sauce or 1/2 teaspoon fish sauce for depth
-
1/2 teaspoon toasted sesame oil
-
3/4 teaspoon kosher salt, adjust to taste
-
1/4 teaspoon freshly ground black pepper
-
1 to 2 tablespoons toasted sesame seeds for garnish, optional
Directions
- Peel and julienne or shred 1 medium daikon radish (about 1 to 1 1/4 pounds); place in a large bowl.
- Thinly slice 2 cups green cabbage (about 4 to 5 ounces) and add to the bowl with 1 cup shredded carrot, 1/3 cup thinly sliced red onion, 2 thinly sliced green onions, and 2 tablespoons chopped fresh cilantro if using.
- If you want a crisper, less watery slaw, sprinkle 3/4 teaspoon kosher salt over the veggies, toss, and let sit 10 minutes; then gently squeeze out excess liquid and discard it. This step is optional but really helps texture.
- Make the dressing in a separate bowl: whisk together 1/3 cup mayonnaise, 2 tablespoons plain Greek yogurt or sour cream, 2 tablespoons rice vinegar, 1 tablespoon fresh lime juice, 1 tablespoon honey or sugar, 1 teaspoon soy sauce or 1/2 teaspoon fish sauce, 1/2 teaspoon toasted sesame oil, 1/4 teaspoon freshly ground black pepper.
- Taste the dressing and adjust sweet, salty or acidic notes now. Add a little more lime if it needs brightness, or more honey if its too sharp.
- Pour the dressing over the drained veggies and toss gently until everything is evenly coated. Use your hands if you like, it helps get in between the strands.
- Let the slaw chill in the fridge at least 15 to 30 minutes so flavors meld; it keeps well for a few hours which actually improves the taste.
- Right before serving, taste and adjust seasoning with more salt (or a splash of soy/fish sauce) and pepper if needed.
- Garnish with 1 to 2 tablespoons toasted sesame seeds and the reserved green onion tops. Serve cold with sandwiches, tacos, or as a crunchy side.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 169g
- Total number of serves: 6
- Calories: 160kcal
- Fat: 12.2g
- Saturated Fat: 1.7g
- Trans Fat: 0g
- Polyunsaturated: 4.2g
- Monounsaturated: 5g
- Cholesterol: 12.7mg
- Sodium: 458mg
- Potassium: 315mg
- Carbohydrates: 8.2g
- Fiber: 3g
- Sugar: 6.7g
- Protein: 2.1g
- Vitamin A: 3146IU
- Vitamin C: 27.7mg
- Calcium: 67mg
- Iron: 0.9mg
