Day 281: Daikon & Pepper Salad ♥

Daikon & Pepper Salad, crisp and fresh. For Weight Watchers, just #PP1. Low carb. Vegan.
graphic button small size size 10 Today's winter vegetable salad: A quick mix of crisp, wet daikon and bell pepper. Very pretty color, yes?! For Weight Watchers, just 1 PointsPlus. Low Cal. Low Carb. Gluten Free. Paleo. Not just vegan, "Vegan Done Real". graphic button small size size 10

~recipe & photo updated 2015~
~more recently updated recipes~

WHAT IS DAIKON? Meet my new favorite vegetable: daikon! Daikon is the ONLY vegetable that starts with the Letter D – who knew? (The Alphabet of Vegetables knew, that's who!) It's also called Japanese radish, Chinese radish, Asian radish and Chinese turnip; also white radish, winter radish, even the "icicle radish". The syllables mean big (dai) and root (kon) in Japanese.

Daikon comes in a huge, white baton-like root. (For pictures, see Wikipedia.) It is sweet and wet and has wonderful tooth-crunch. It lacks the bitter bite of radish and the woodiness of jicama. It peels as easily as a carrot and slices as easily as a cucumber. Daikon would be a terrific addition to crispy vegetable platters or diced/grated into fresh slaws. A whole pound of daikon has only 82 calories. It's also low-carb, low-calorie and low-cholesterol. Daikon is GREAT!

I tend to forget about vegetable salads during the winter. My mistake! This simple daikon-pepper-watercress combination tasted so fresh and alive. It was both filling and nutritious.


Hands-on time: 10 minutes
Time to table: 10 minutes
Serves 4

8 ounces daikon
1 red pepper, diced
4 tablespoons chopped watercress or fresh herbs such as parsley or cilantro
1-1/2 tablespoons white wine vinegar
1/2 tablespoon olive oil
Salt to taste

Peel the daikon, then cut in thin rounds. Stack three or four rounds, then cut into matchsticks. Combine daikon, red pepper and greens in a bowl. Sprinkle with vinegar, olive oil and a touch of salt. Toss to combine.

graphic button small size size 10 CHANGES FROM THE INSPIRING RECIPE I completely changed the proportions of this salad. To my taste, it's just right. The inspiring recipe called for two bell peppers, a whole 12 cups of watercress (whoah, that'd be a LOT of watercress) and 4 tablespoons of olive oil.
graphic button small size size 10 NO WATERCRESS? It's kinda hard to find but I do love its peppery bite. Arugula would be a good substitute. But I love this salad with easy-to-find and inexpensive cilantro, parsley would work too.
graphic button small size size 10 In 2006, I found daikon matchsticks "fussy-to-cut and fussy-to-eat". In 2015, the matchsticks seemed exactly the right thing! Dicing the daikon would make it more like pico de gallo.

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Still Hungry?


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from A Veggie Venture

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from Kitchen Parade, my food column

A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2006, 2015


Fun to see your sister is now a blogger. This salad looks great. I discovered Daikon years ago when I took a Chinese cooking class. It's a wonderful vegetable.

Hi Alanna - thank you for visiting my blog, your recipes are wonderful and very inspiring! Can you get daikon easily where you live? I really miss them (I'm Japanese) but it's quite hard to find them here. The salad looks delicious!

Hi Kalyn & Keiko - I have to be the luckiest adventurous cook in the world. Within walking distance there's a grocery called Global Foods owned by a man who grew up in Thailand but who's built a store with familiar tastes of home for ALL immigrants. It's like the United Nations of food! And that's where I find things like Thai eggplant and black radishes and daikon and -- sometime soon -- bitter melon and ridged gourd! The daikon, it'll be a regular, however.

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna