This post was sponsored by Mizkan as part of an Influencer Activation for Forward Influence Network. All opinions expressed in my post are my own. #MizkanRiceVinegar #MizkanMirinSauce
Looking for a delicious and refreshing cold salad? Here’s a family favorite, daikon carrot cucumber salad, that’s super easy to make!
Lately, I’ve been preparing more Japanese-inspired dishes because my youngest son has been interested in his Japanese heritage and will be travelling to Japan in June. He is looking forward to the food and has been trying to make Japanese dishes on his own. Since he has been interested in learning more about the Japanese culture and food, I decided to make my mom’s daikon carrot cucumber salad, which is a combination of Japanese namasu and sunomono. Traditional namasu is usually made with daikon and carrots and is a dish that is served to bring in the New Year, while sunomonosunomo is a cucumber salad. My mother’s refreshing daikon carrot cucumber salad is a combination of both cold salads into one and is a wonderful way to get my kids to eat more vegetables!
Key Ingredient
When it comes to creating Japanese and Japanese-inspired dishes, using authentic flavors is the best way to bring the taste of Japan into any dish. That’s why, when I recreated my mom’s daikon carrot cucumber salad, I was really excited to use Mizkan, the #1 rice vinegar and ponzu brand in Japan*. Mizkan uses the finest ingredients and is a Japanese kitchen staple for both chefs and home cooks like myself. And until recently, Mizkan vinegars and sauces were only available in Japan, but is now available in select US stores to make enjoying authentic tasting Japanese flavors a breeze! So, if you want to add authentic tasting Japanese flavors to your dishes without flying to Japan, click here to see the availability in your area –>> Where to buy Mizkan.
*INTAGE SRI. Rice Vinegar Accumulated Sale Revenue 2014 – 2018.
Refreshing cold daikon carrot cucumber salad
If you aren’t familiar with Mizkan Natural Rice Vinegar and Mirin, you can learn more about these authentic Japanese ingredients here –>> Mizkan Natural Rice Vinegar and Mizkan Mirin. Rice vinegar is great for making salad dressings, sushi, and marinades, while mirin provides rich flavor to dipping sauces, broths, marinades, and glazes. To see how I use both rice vinegar and mirin, head to my Salmon Tofu Salad recipe.
Now, let’s get to the daikon carrot cucumber salad recipe!
Daikon Carrot Cucumber Salad
Julienned daikon and carrots with thin sliced cucumbers in a rice vinegar, ponzu, and soy sauce dressings. Garnished with sesame seeds, nori, and katsuobushi.
Ingredients
Salad
- 1 cup daikon, julienned
- 1/2 cup julienned carrots, julienned
- 1/2 cup cucumbers, thin sliced
Dressing
- 1 T. Mizkan Natural Rice Vinegar
- 1 T. Mizkan Ponzu
- 1 - 1 1/2 tsp. soy, to taste
- 1 T. sesame oil
- optional - 1/4 to 1/2 tsp. sugar
Garnish
- 1/2 tsp. toasted sesame seeds
- thin cut nori
- 1 - 2 T. katsuobushi (dried bonito flakes)
Instructions
Peel about a 3" portion of daikon and julienne by hand or use a mandoline. Place daikon into a bowl of ice and water for about 15 minutes. Squeeze out the water with a paper towel and set aside.
Peel a medium sized carrot and julienne by hand or use a mandoline. Place carrot into a bowl of ice and water for about 15 minutes. Squeeze out the water with a paper towel and set aside. Peel and remove seeds of 1/2 a cucumber. Thinly slice and gently squeeze out water with a paper towel. Set aside.
Place all the dressing ingredients into a bowl and mix. Add the daikon, carrots, and cucumbers. Toss to coat with dressing. 
Before serving, sprinkle with toasted sesame seeds, katsuobushi, and thinly cut nori strips*. If making ahead of time, chill the salad and garnish right before serving.
Notes
- I do not add sugar since I prefer a more tangy flavor. If you want a bit of sweetness, add 1/4 tsp of sugar and up to 1/2 tsp.
- If more dressing is needed, slowly add a tsp. of each dressing ingredient until you get the desired amount.
- Cut a small 1" square of nori into strips with kitchen shears.
- A lot of flavor comes from the kastuobushi flakes, do not skip this ingredient.
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WELL, THIS ONE LOOKS EASY. I ACTUALLY LIKE CUCUMBERS AND SALADS A LOT. YOU GOT THEM BOTH ON PLATE, HOOREY!
This sounds yummy. One of oour local restaurants serves a similar dish that I love.
Wow this looks good. I’ve never tried using rice vinegar before but we have some at home that I’ll give this a try.
Wow..definitely an amazing recipe to cook. Can’t wait to give it a try.
That looks so delicious, I can’t wait to try! and a giveaway too? How fun!
The giveaway is over, but the salad is delicious 🙂
This salad sounds delicious.I use rice vinegar in recipes.But my recipe collection is limited.This new addition with carrot & cucumber will be great for me to add new food items to our meal.
It’s super easy to make and is great to eat when you want something light.
YOUR RECIPE REALLY MADE ME SO HUNGRY!!! I CAN’T WAIT TO COOK IT THIS SATURDAY…YUMMMMMM
I hope you enjoy it!
What a yummy looking salad. This is one that I need to make
I adore! In short, the striking example of a recipe to try super health and yummy!
This looks so tasty! I’ve always been a fan of cucumbers, so this is my kind of salad.
I have never tried daikon, although I have heard of it. This looks amazing, though, and the salad dressing sounds perfect. I can’t wait to try this for lunch!
We love these Mikzan products. I especially love that I have found them at my local Walmart. I’ll be sure to try your salad recipe. It sounds perfect for a side dish.
This looks SO delicious,I don’t like salads much but love to experiment with different dressings,i might give this a try soon!
You’ve been PINKED! Thank you for sharing on the Classy Flamingos blog party.