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

Variations And Substitutions

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.

How to Make This Salad Perfectly [Expert Tips]

Use a mandoline for the best texture: Finely and evenly shredded carrot and daikon are what give this salad its signature light, tangle-able texture. A mandoline makes this fast and consistent. A box grater works too, but the strands will be shorter and the salad will feel denser.
Salt the daikon first if you have time: Daikon holds a lot of water. If you want a less watery salad, toss the shredded daikon with a pinch of salt, leave it for 10 minutes, then squeeze out the excess liquid before combining with the carrot. This step is optional but makes a real difference to the final texture.
Taste the dressing before you dress the salad: Gochujang brands vary significantly in saltiness and heat. Mix the dressing first, taste it, and adjust. It should be punchy, balanced, and slightly sweet — if it is too sharp, add a touch more sugar; if it is flat, add a splash more rice vinegar.
Dress just before serving: Once dressed, the vegetables will start to release moisture and soften. This carrot and daikon salad is at its best eaten immediately while everything is still crisp and fresh.
Let the garlic and ginger sit in the dressing for a few minutes: Mixing them into the dressing before adding the vegetables gives the raw garlic and ginger time to mellow slightly rather than tasting sharp and raw.

Nutrition