Carrot and Daikon Salad with Gochujang Dressing

This shredded carrot and daikon salad is tossed in a bold gochujang dressing with garlic, ginger and sesame. A simple carrot salad recipe with a Korean kick.

Course Salad

Cuisine Asian

Diet Low Fat, Low Lactose, Vegan, Vegetarian

Dietary Egg Free, Nut Free, Plant-Based

Prep Time 15

Total Time 15

Servings people

Calories 50kcal

Author Amy Chung

Ingredients

Salad

1 carrot shredded
1 daikon shredded
1 garlic clove minced
1 tbsp ginger grated
1 tbsp white sesame seeds toasted
2 tbsp coriander (cilantro) roughly chopped

Salad Dressing

1 tbsp gochujang
1 tbsp rice wine vinegar
2 tsp soy sauce
2 tsp sugar

Instructions

Peel the carrot and daikon.
Using a mandolin, shred the carrot and daikon.
Mince 1 clove of garlic.
Grate ginger to yield 1 tbsp.
Roughly chop coriander leaves to yield 2 tbsp.
Mix all ingredients for the gochujang dressing.
Mix in minced garlic and grated ginger.
Add the rest of the ingredients and mix thoroughly.
Serve.

Notes

Gluten free: Swap soy sauce for tamari. Everything else in this carrot daikon salad is naturally gluten free. For more gluten free inspiration, browse our Gluten Free Side Dishes.
Vegan: This recipe is fully vegan as written. See our full collection of Vegan Salad Recipes for more plant-based sides.
Coriander-free: Replace with thinly sliced spring onion, fresh mint, or Thai basil. All work well with the gochujang dressing.
Adjust the heat: Gochujang varies in spice level by brand. Start with half a tablespoon if you are heat-sensitive and taste as you go.
Add protein: This shredded carrot salad works brilliantly as a base for grilled chicken, pan-fried tofu, or a soft-boiled egg. It turns a side dish into a complete meal.
Make it nutty: Add a teaspoon of toasted sesame oil to the dressing for extra depth, or swap sesame seeds for crushed roasted peanuts.
Add cucumber: Thinly sliced or julienned cucumber adds extra freshness and makes this salad more substantial.
Sugar substitutes: Honey, maple syrup, or mirin all work as alternatives in the dressing.

Nutrition