Rice Salad With Pickled Carrot and Daikon Rice Salad With Pickled Carrot and Daikon

Food styling by Noah Witenoff | Prop styling by Sabrina Linn Image by: Jeff Coulson

This Korean-inspired rice salad features quick-pickled daikon, a sweet and crisp Asian radish. Hot red peppers vary in heat level, so make sure to taste a little piece so you can decide how spicy you want your salad.

  • Prep time 20 minutes
  • Total time 1 hour & 15 minutes


Ginger Dressing:


In bowl, toss together carrot, daikon and half each of the sugar and salt; let stand for 10 minutes. Rinse under cold water; drain and return to bowl.

Whisk together vinegar and remaining sugar and salt until sugar is dissolved. Pour over carrot mixture; cover and refrigerate, stirring once, for 1 hour. Drain well.

Meanwhile, in saucepan, cook rice according to package directions. Spread onto plate; cover and cool completely.

Ginger Dressing: In large bowl, whisk together oil, lime juice, ginger, sesame oil and salt. Stir in carrot mixture, rice, avocado and cilantro; toss to combine. Sprinkle with peanuts and hot pepper.

Makes 4 to 6 servings.

Nutritional facts per serving: about

  • Fibre 3 g
  • Sodium 158 mg
  • Sugars 2 g
  • Protein 4 g
  • Calories 219.0
  • Total fat 9 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 31 g


  • Iron 4.0
  • Folate 14.0
  • Calcium 2.0
  • Vitamin A 21.0
  • Vitamin C 12.0
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Lunch & Dinner

Rice Salad With Pickled Carrot and Daikon