By Martha Rose Shulman
- Total Time
- 40 minutes, plus 1 hour's refrigeration
- Rating
- 4(205)
- Notes
- Read community notes
This recipe is based on the Vietnamese carrot and daikon salad that found in so many restaurants. (It also is used to fill vegetarian spring rolls.) My version is less sweet than the authentic salad and employs a mix of vegetables.
Featured in: Winter Root Vegetables
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Ingredients
Yield:Serves six
- 1½pounds mixed carrots, kohlrabi, black radish and daikon, peeled and grated on the large holes of a grater or cut in thin julienne (any combination; 4 cups total)
- Kosher salt to taste about ½ teaspoon
- 1½cups water
- 1tablespoon sugar
- ½cup rice vinegar
- 2tablespoons slivered mint leaves or chopped cilantro optional
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
128 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 11 grams dietary fiber; 15 grams sugars; 4 grams protein; 329 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Preparation
Step
1
Combine the grated or julienne vegetables in a large bowl, and toss with about ½ teaspoon salt. Place in a strainer or colander set over a bowl or in the sink. Let stand for about 30 minutes.
Step
2
Meanwhile, combine the water, sugar and vinegar in a saucepan, bring to a boil and remove from the heat. Pour into the bowl in which you combined the vegetables, and allow to cool to room temperature.
Step
3
Briefly rinse the vegetables, and squeeze dry. Add to the bowl with the vinegar mixture, and stir together. Refrigerate for one hour or longer. To serve, lift from the vinegar bath with a slotted spoon and arrange on a platter. Garnish with the mint or cilantro, and serve.
- Advance preparation: You can keep this in the refrigerator, the vegetables marinating in the vinegar mixture, for several days.
Ratings
4
out of 5
205
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Cooking Notes
bill o.
We made w/ equal parts carrot, daikon and kohlrabi. It tasted too cabbage-y however, so we added a grated apple, which much improved the result.
Jeremy Martin
This is a good summer slaw. I use a bit more salt, and I like apple cider vinegar instead of rice vinegar. Cilantro doesn't do much here but fresh mint is great. I also like adding finely chopped hot peppers (such as serrano) at the end.
Rebecca
Tasty and easy! Grated carrots, kohlrabi, and a daikon and let them sit in the pickle overnight. Added a grated apple and some mint just before dinner. Served with Vietnamese spiced meatballs and coconut rice. Big hit in the middle of winter!
semory
After rinsing the salted vegetables, used a salad spinner to remove the excess moisture. After reading the other comments, I gave the pickling marinade a boost. Made it with 1c water, 1 c rice vinegar, 2Tb sugar, 1/2 tsp red pepper flakes(could have used more), and a sliced garlic clove. Didn’t have radish, so added thinly sliced yellow onion. Dressed the salad with chopped cilantro, a drizzle of toasted sesame oil, and squeezed fresh lime juice. It tasted fresh, and bright, nice mix of flavors
CJ
I substituted jicama for the kohlrabi and julienned everything. One of my children can't tolerate vinegar so I substituted orange juice. Mint and parsley - no cilantro. Delicious! Really a benefit to be able to make it in the morning, set it sit with the dressing on, and serve for lunch or dinner.
Elaine
I was so disappointed in this recipe. The vinegar mixture was weak and the combination of vegetables added nothing to it, overall. A waste of vegetables, time and anticipation.
Es
Fantastic. I made it with daikon radish, carrots, and kohlrabi. Turned out a gorgeous pink from the daikon. I used this as a condiment for a duck breast, pressed into a small bowl so it set and then served it atop lettuce. A show stopper.
Karen L
Nice, fresh salad. I reduced the dressing to only 2 tbls of rice vinegar, 1/2 tsp sugar, 1 tsp fish sauce, 1 tsp roasted sesame oil, and no water. This was used to dress about 4 cups total shredded red cabbage, kolhrabi, carrot, and some cilantro.
semory
After rinsing the salted vegetables, used a salad spinner to remove the excess moisture. After reading the other comments, I gave the pickling marinade a boost. Made it with 1c water, 1 c rice vinegar, 2Tb sugar, 1/2 tsp red pepper flakes(could have used more), and a sliced garlic clove. Didn’t have radish, so added thinly sliced yellow onion. Dressed the salad with chopped cilantro, a drizzle of toasted sesame oil, and squeezed fresh lime juice. It tasted fresh, and bright, nice mix of flavors
Elaine
I was so disappointed in this recipe. The vinegar mixture was weak and the combination of vegetables added nothing to it, overall. A waste of vegetables, time and anticipation.
Joe
Simple and tasty—grating attachment on a food processor is a life saver here! Served with jasmine rice and turmeric-fried eggs for a quick dinner. For next time, I’d add some chili to liven it up a bit, and maybe an Asian pear of some sort at serving.
EJA
Has anyone used red radishes instead of daikon? Thanks.
Linda
Dressing:2 Tbs rice vinegar1 Tbs sesame oil1 Tbs grape seed oilHoney
Kate
Be warned: don't attempt with a purple carrot! I thought it might be pretty but of course, the purple took over everything and it really just makes the whole thing seem like sauerkraut.
CJ
I substituted jicama for the kohlrabi and julienned everything. One of my children can't tolerate vinegar so I substituted orange juice. Mint and parsley - no cilantro. Delicious! Really a benefit to be able to make it in the morning, set it sit with the dressing on, and serve for lunch or dinner.
Linda Snyder
Used less kohlrabi due to comments; more rice vinegar and 2T sugar, a few Asian hot peppers. Added cilantro and Serrano peppers before serving. Excellent!
lskm
Definitely not worth it. Did not make me a fan of Kohlrabi.
Catheirne
A little confused. Am I supposed to rinse the vegetables by first removing them from the vinegar bath, THEN returning the vegetables to the bowl?
DawnJM
I made this with probably too much kohlrabi (one very large one), and not only was the dressing bland, but it was just too cabbage-like (and I like cabbage!). Will try a more potent vinegar and less kohlrabi if I make it again. Maybe a beet or two? This was my first time using kohlrabi and I’m not sure I’m sold on it.
Rebecca
Tasty and easy! Grated carrots, kohlrabi, and a daikon and let them sit in the pickle overnight. Added a grated apple and some mint just before dinner. Served with Vietnamese spiced meatballs and coconut rice. Big hit in the middle of winter!
Jeremy Martin
This is a good summer slaw. I use a bit more salt, and I like apple cider vinegar instead of rice vinegar. Cilantro doesn't do much here but fresh mint is great. I also like adding finely chopped hot peppers (such as serrano) at the end.
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