CookBaseCitrus Daikon Salad
Crisp daikon and cucumber tossed in a bright yuzu kosho dressing. The salad stays snappy and brings welcome heat next to fried mains.
Base Media StudioRecipe creator
Updated 11/5/2025Serves 3Total 10 minutesDifficulty Easy
TipsTotal $2.501 tip
Tip rewards
- +1,000 pts
Send a tip
Support another chef and collect loyalty points every time you record a tip transaction.
Overview
Crisp daikon and cucumber tossed in a bright yuzu kosho dressing. The salad stays snappy and brings welcome heat next to fried mains.
Ingredients
- Daikon radish2 cups, julienned
- Persian cucumber1 small, julienned
- Yuzu or Meyer lemonZest plus 2 tbsp juice
- Yuzu kosho1 tsp
- Rice vinegar2 tbsp
- Granulated sugar1 tsp
- Kosher salt1/2 tsp
- Toasted sesame oil1 tsp
- Toasted sesame seeds1 tbsp
Tags
Side dishYuzu koshoRefreshing
Steps
- STEP 01
Toss the julienned daikon and cucumber with a pinch of salt, let stand 5 minutes, then squeeze out excess moisture.
Time 5 minutes - STEP 02
Whisk the yuzu juice, zest, yuzu kosho, rice vinegar, sugar, salt, and sesame oil until the dressing is smooth.
- STEP 03
Combine the vegetables with the dressing and sesame seeds, folding until the salad is evenly coated and glossy.