Daikon Radish Slaw

This daikon radish slaw is one of those low-effort, high-reward recipes that immediately makes everything better. Daikon is crisp, peppery and just the tiniest bit sweet, so when you toss it with something tangy and salty, it turns into the most refreshing and craveable side dish.

I love having this in the fridge because it basically fixes everything. Tacos need a little brightening up? Add slaw. Rice bowl is feeling a little one note? Add slaw. Need something to pack for work to go with your sandwich? Again, slaw. It’s fresh, crunchy and somehow tastes even better after it sits for a little bit, which makes you immediately add it to your rotation.

Read on for the recipe, storage tips as well as any substitutions that may help!

What are daikon radishes?

Daikon radishes are only one kind of radish – and let me tell you, they are huge. They are in season in the winter, but available year-round, and they are a large (usually over one foot long at least), white radish with a crisp center and a high water percentage. You’ll find daikon radishes used commonly in South Asian cuisines, but they are starting to get more popular in other cuisines as well. They are easy to grow and have high yield, so they are naturally a great winter vegetable!

Ingredients you’ll need for this slaw

For the kimchi dressing:

• 1 lime, juiced
• 1/4 cup kewpie mayonnaise
• 1 teaspoon gochugaru
• 1/2 teaspoon Diamond Crystal kosher salt
• 1/4 cup chopped kimchi
• 1 tablespoon honey

For the daikon radish slaw:

• 1 1/2 pounds daikon radish
• 1 large (6 oz) carrot
• 1/2 (5 oz) red onion
• 6 large scallions, greens only

Ingredient substitutions

This recipe is truly delicious as is but it is very flexible, nearly every ingredient can be customized to better fit your needs. Here are some substitution suggestions:

• Lime: lemon or white wine vinegar is a great sub.
• Kewpie mayonnaise: can be swapped for regular mayonnaise. If you are plant-based, add in cashew cream.
• Gochugaru: can be swapped with sriracha, red pepper flakes, or any dried red pepper (such as Aleppo).
• Honey: the best substitute would be agave or maple syrup. Granulated sugar also works in a pinch.
• Daikon radish: swap for white turnips, red radishes or watermelon radishes.
• Carrot: you can use any crispy, crunchy vegetable that feels right. I love kohlrabi, parsnips, or cucumber! Celery is also nice if you’re into that.
• Red onion: swap for shallots or sweet white onion.

How to make this daikon radish salad

1. Get a large bowl to assemble both the dressing and the slaw. First, whisk together the lime juice, kewpie mayonnaise, gochugaru, kosher salt, kimchi, and honey. Whisk until creamy, taste and season with salt as needed.
2. Julienne the daikon radish and season with a pinch of salt. Let it sit for 5-10 minutes then squeeze out any excess water. Add this to the bowl with the dressing.
3. Julienne the carrots and thinly slice red onion and scallions, adding to the bowl as well.
4. Toss until all the vegetables are coated in the dressing!

Serving Suggestions

You can totally eat this slaw straight from the bowl (highly recommend), but here are a few of my favorite ways to serve it:

• As a refreshing side dish: this slaw is great serve alongside fish, tofu or deep-fried foods (the contrast is everything). Add some rice and avocado and you have a full meal.
• As a crunchy topping: pile it onto sandwiches, tacos, or spoon it over rice and noodle bowls for that extra texture and flavor.

Storage Tips

You can make this slaw ahead of time or store any leftovers in an airtight container in the fridge. It’s best within 3–4 days, but still super good through day 5!

This recipe is not suitable for freezing.

Watch the recipe here:

The video may not fully represent the recipe. For best results, follow the instructions as written.

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And that’s everything for this Daikon Radish Slaw!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

You can also shop this video if you’re looking for the exact pieces I use – I’ve linked everything on my ShopMy! *some links may contain affiliate commissions

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Daikon Radish Slaw

Daikon radish slaw = the fix-everything side. Crisp, tangy, and slightly sweet, it makes tacos, bowls, and even snack time instantly better.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4

Cook mode:Prevent your screen from going dark

Equipment

• ▢
  1 whisk
• ▢
  1 chef's knife
• ▢
  1 julienne peeler
• ▢
  1 large bowl

Ingredients

For the kimchi dressing:

• ▢ 1 lime
• ▢ 1/4 cup kewpie mayonnaise
• ▢ 1 teaspoon gochugaru
• ▢ 1/2 teaspoon Diamond Crystal kosher salt
• ▢ 1/4 cup chopped kimchi
• ▢ 1 tablespoon honey

For the daikon radish slaw:

• ▢ 1 1/2 pounds daikon radish
• ▢ 1 (6 oz) large carrot
• ▢ 1/2 (5 oz) red onion
• ▢ 6 large scallions, greens only

Instructions 

1. In a large bowl, whisk together juice from one lime, 1/4 cup kewpie, 1 teaspoon gochugaru, 1/2 teaspoon kosher salt, 1/4 cup kimchi, 1 tablespoon honey. Whisk together until creamy, taste and season with salt as preferred, but I find it doesn’t need any.
2. Julienne 1 1/2 pounds of daikon radish and season with 1/4 teaspoon salt. Let sit for 5-10 minutes then squeeze out the excess water. Add this to the bowl with the dressing.
3. Julienne 1 carrot, thinly slice half the red onion and 6 scallions and add them to the bowl as well.
4. Toss until all the vegetables are coated in the dressing. Serve alongside salmon and rice, in tofu bowls or with sandwiches. Enjoy!

Serving: 6ouncesCalories: 163kcalCarbohydrates: 15gProtein: 1gFat: 11g