Carrot and Daikon Salad


  • 1 medium carrot
  • 1 (3 inch) piece daikon radishes
  • 1 teaspoon salt
  • 3 tablespoons rice vinegar
  • ½ teaspoon Japanese soy sauce
  • ⅛ teaspoon peeled and grated fresh ginger
  • 2 teaspoons sugar


Peel and finely shred carrot and daikon. Put vegetables into large bowl; sprinkle with salt and let stand for 30 minutes. Gently squeeze out as much water as possible from vegetables. In a bowl, combine vinegar, soy sauce, ginger and sugar, stirring until sugar dissolves. Add vegetables and refrigerate for 8 hours. Salad will keep for up to 1 week in sealed container in refrigerator.

About MHOF

Many Hands Organic Farm has been in existence since 1982 and has been selling to the public since 1985. We were first certified organic by the Massachusetts chapter of the Northeast Organic Farming Association in 1987.

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