Have you ever tasted purple daikon radish? You'll be surprised by how delicious it is and how quickly this dish comes together. It only takes about 10 minutes from prep to table! The toasted black sesame seeds add a nutty flavor that perfectly compliments this daikon variety's natural sweetness. The recipe below is vegan and provides step-by-step instructions with a video.
Purple daikon has a mild flavor and crunchy texture. It can be eaten raw, roasted, pickled, or stir-fried. I highly recommend trying it raw and thinly sliced in a simply-dressed salad like this as your first introduction.
This dish is especially good for hot summer days and any day where you don’t feel like turning on the stove or oven. It makes a refreshing side dish or can be the perfect base for a hearty salad.
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📋 main ingredients
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- purple daikon radish - You can find it at local farmers markets or Asian grocery stores. See this post for details on what to look for in the market. You can use peeled and thinly sliced watermelon radish as an alternative.
- salt - I use the Diamond Crystal brand kosher salt (affiliate link: it's usually cheaper at grocery stores such as Whole Foods rather than buying online). Note: use half the amount if you're using table salt.
- black sesame seeds - I like to toast them as needed, but you can also find already toasted black sesame seeds in some Taiwanese, Chinese, or Korean grocery stores.
See recipe card for quantities.
🎥 cooking video
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🔪 instructions
I'm going to go through each step in detail below with step-by-step photos. In a hurry? You can jump straight to the printable recipe card if you like.
Wash and peel the purple daikon radish, cut the ends off, then cut in half lengthwise (photo 1).
With the flat side down, cut the daikon into half-moon slices, about ⅛ inch thick (photos 2-3).
Mix the minced garlic, sliced radish, 1 teaspoon of sesame oil, and ¼ teaspoon of salt in a medium mixing bowl and allow to marinate while you prepare the black sesame seeds.
Toast 1 teaspoon of black sesame seeds in a small pan over low heat (photo 4). An 8- to 11-inch pan would work.
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Hint: don't skip toasting the black sesame seeds, otherwise, they'll taste slightly bitter. I like to use this 8-inch GreenPan skillet (affiliate link) for toasting seeds and nuts since the white nonstick interior helps me see if the ingredients are getting too toasty before burning.
Add the toasted black sesame seeds to your daikon mixture and toss until well combined.
Top with optional flaky salt and enjoy right away or chill in the refrigerator for up to 2 hours (see storage tips below).
📖 substitutions
- Daikon - instead of purple daikon radish, you can use peeled and thinly sliced watermelon radish or kohlrabi.
- Sesame Seeds - You can use regular sesame seeds instead of black sesame seeds, but don't forget to lightly toast them as well for the added nutty flavor.
- Sesame Oil - If you don't have sesame oil, I recommend omitting it altogether.
Note: if you're using table salt instead of kosher salt (affiliate link), make sure to cut back on the amount by half.
📖 variations
- Upgrade from side dish to a salad - add shredded roasted chicken to make this into a tasty salad with protein
- Kid-friendly - in addition to adding roasted chicken, you can ask the kiddos to help peel the radish and plate the dish
- Roasted radish - if you prefer an even milder flavor, you can roast thicker slices of purple daikon and mix with other roasted fruits and vegetables. This roasted persimmon and brussels sprouts dish also includes roasted radish and purple daikon for a variety of textures, flavors, and colors.
🥢 equipment
As mentioned above, I use this 8-inch GreenPan skillet (affiliate link) for toasting seeds and nuts. The white nonstick interior allows me to see if my ingredients are getting too toasty without burning.
Other than that, you just need a sharp kitchen knife and cutting board to make this recipe. A mandoline slicer (affiliate link of my favorite one) would help with getting consistent thin slices faster, especially when making larger portions - just be careful and always use the hand guard.
❄️ storage
You can start this dish ahead of time by cutting up the daikon radish beforehand and storing it in cold water. When ready, drain the daikon slices and dry with a kitchen towel before dressing.
When dressed, this recipe will keep in the refrigerator for up to 2 days in a covered container, but the daikon will be less crunchy.
These ingredients don't stand up well to freezing since the texture of the daikon will change.
💭 top tip
This recipe is all about the radish, so picking a fresh one is important for the best results. Here’s an ingredient guide all about purple daikon radish filled with tips and photos.
💭 faq
Purple daikon is a variety of the daikon radish that's characterized by a long root. It is commonly used in East and South Asian cuisine. In Chinese, it's called "白蘿蔔” [bái luóbo], meaning white radish, but in the U.S. it's more commonly known as "大根” [daikon] in Kanji characters in Japanese, meaning "big root."
It's less spicy than other radishes, with a subtle sweetness that becomes mild when roasted.
You can find them at your local farmers markets (Weiser Family Farms' radishes are one of my favorites) or grocery stores like 99 Ranch Market, H Mart, Japanese grocery stores such as Mitsuwa, Marukai, or Uwajimaya, Whole Foods Market, among others.
Look for firm, smooth skin. Fresh purple daikon radishes will be bright purple and feel heavy for their size. I wrote a whole post (with photos and a diagram) on picking the best quality purple daikon.
They pair well with many flavors since they're less spicy than other radishes. They make a good base for salads or other dishes that require sliced vegetables, especially when you're looking for a satisfying crunch.
Looking to use it with roasted vegetables? Try this sweet and savory roasted persimmon and brussels sprouts dish.
Black sesame seeds are a different variety of sesame than the white or tan ones. They can be sold hulled or unhulled, while the white (non-tan) sesame seeds have their hulls removed.
White sesame seeds have a sweeter flavor and lighter color than their darker counterpart. I like both but prefer to use black sesame if I'm looking for a stronger nutty flavor and slightly crunchier texture. It works well for both sweet and savory dishes.
Roasting sesame seeds helps to bring out the nutty flavor and gives the seeds a crunchier texture than raw ones. It's especially important to toast black sesame seeds before using them since they are more bitter than white or tan sesame seeds.
🌡️ food safety
- Wash the radish under running water before peeling
- Wash your hands thoroughly with soap and warm water
- As an extra precaution, you can wear gloves when preparing the radish since it will be enjoyed raw
- If not enjoying right away, store in the refrigerator for up to two hours.
- To avoid cross-contamination (especially if you're serving this dish at a gathering), place your dish on a separate platter from other foods and provide your own serving utensil.
See more guidelines at USDA.gov.
Let me know your thoughts in the comments section below.
Happy cooking, ~Cin
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purple daikon radish recipe
watch it step-by-step: the sound of cooking® video
ingredients
- 1 large purple daikon radish about 14 ounces, washed, peeled, and cut into thin, half-moon slices
- 1 clove garlic peeled and minced
- 2 teaspoons sesame oil
- ½ teaspoon salt kosher (or ¼ teaspoon table salt)
- 1 teaspoon black sesame seeds
- ⅛ teaspoon flaky sea salt (optional)
instructions
- Mix sliced radish, minced garlic, 1 teaspoon of sesame oil, and ¼ teaspoon of kosher salt in a medium mixing bowl and allow to marinate while you prepare the sesame seeds.1 large purple daikon radish, 1 clove garlic, 2 teaspoons sesame oil, ½ teaspoon salt
- Toast 1 teaspoon of black sesame seeds in a small pan over low heat (an 8- to 11-inch pan would work).1 teaspoon black sesame seeds
- Add the toasted black sesame seeds to your daikon mixture and toss until well combined.
- Top with optional flaky salt and enjoy right away or chill in the refrigerator for up to 2 hours (see storage tips below).⅛ teaspoon flaky sea salt
equipment and highlighted ingredients
notes
daikon - instead of purple daikon radish, you can use peeled and thinly sliced watermelon radish or kohlrabi.
sesame seeds - You can use regular sesame seeds instead of black sesame seeds, but don't forget to lightly toast them as well for the added nutty flavor.
sesame oil - If you don't have sesame oil, I recommend omitting it altogether. NOTE: if you're using table salt instead of kosher salt, make sure to cut back on the amount by half. storage:
- You can start this dish ahead of time by cutting up the daikon radish beforehand and storing it in cold water. When ready, drain the daikon slices and dry with a kitchen towel before dressing.
- When dressed, this recipe will keep in the refrigerator for up to 2 days in a covered container, but the daikon will be less crunchy.
- These ingredients don't stand up well to freezing since the texture of the daikon will change.
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