Daikon Salad | Mooli | White Radish Salad

Daikon radish, often over looked, is the star of this salad. It can be made with red radishes too.

Daikon (Mooli) Radish Salad

Daikon is great in freshly squeezed juices to add a touch of spiciness, but other than that it is often left sitting abandoned in the bottom drawer of the fridge. No longer. Here is a salad to make daikon shine! Summer goodness, oh yes.

You might also like Daikon and Pumpkin Curry. All of our Radish recipes are here and here. Or try our Salads here and here. Be inspired by our Spring recipes here and here.

Daikon (Mooli) Radish Salad

Daikon Radish (Mooli) Salad

Source : inspired by Vogue Entertaining 2000
Cuisine: In the style of Indian/SE Asian
Prep time: 10 mins
Cooking time: 3 mins
Serves: 4 – 6 people, depending how you use it

350g daikon (white radish)
1 medium red chilli
0.25 cups coconut (fresh or shredded)
1.5 tspn jaggery (palm sugar)
2 Tblspn good white wine vinegar
salt to taste

1 Tblspn extra virgin olive oil
1 Tblspn mustard seed oil
1 tspn nigella seeds (kalonji)
1 tspn cumin seeds

handful of coriander leaves

If using shredded or desiccated coconut, soak it in warm water for 5 minutes and then wring out as much water as you can.

Peel the daikon and slice very thinly, or cut into fine julienne strips. Chop the chilli finely.

Dissolve the palm sugar in the white wine vinegar.

Place the daikon, coconut and chilli in a bowl. Add the sugar and wine vinegar, and gently toss.

Heat the two oils in a small pan over medium heat. Add the nigella and cumin seeds and fry gently until the nigella seed begins to pop. Pour the hot oil and seeds immediately over the salad and toss gently.

Add the coriander, and serve. Enjoy!


Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

43 thoughts on “Daikon Salad | Mooli | White Radish Salad”

  1. What a fantastic salad Ganga. My daikon use is usually limited to grating the raw veg into salads. Not very inspired, but I do like the texture. However this looks like a much more interesting way of eating the big white radish.


  2. I made this delightful salad last night – tastes great, and looks stunning. I plan to play around with different types of vinegars and sugars for variation. Thanks for the recipe and the beautiful picture that forced me to try it!


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