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Carrot and Daikon Radish Salad


3-4 carrots
1 large purple daikon radish
2 tablespoons unseasoned rice vinegar
2 teaspoons coconut aminos
2 teaspoons maple syrup
1 teaspoon finely grated ginger root
¼ teaspoon granulated garlic
¼ teaspoon salt
1 tablespoon extra-virgin olive oil
1 teaspoon toasted sesame oil
cilantro leaves, chopped
toasted sesame seeds


  1. Using a vegetable peeler, ‘shave’ slices of the carrots and daikon. This is easiest to do by pressing the vegetable against a cutting board and using the peeler to slice away from your body. Place these in a large bowl.
  2. Whisk the vinegar, coconut aminos, maple syrup, grated ginger, garlic granules and salt in a small bowl.
  3. Whisk in the oils. Pour over the carrots and daikon and toss to coat.
  4. Top with chopped cilantro and toasted sesame seeds.