White Radish Salad

White Radish Salad

White radish salad with carrot and cucumber in an Asian style is an excellent example of a dish that not only delights with its unique flavor but also with the incredible simplicity and freshness of the ingredients.


  • White radish, 1 piece
  • Young carrots, 2 pieces
  • Cucumber, 2 pieces
  • Black sesame seeds, 2 tablespoons
  • Fresh basil


  • Rice vinegar, 4 tablespoons
  • Soy sauce, 3 tablespoons
  • Sugar, 2 tablespoons
  • Linseed oil, 1 tablespoon
  • Garlic clove, 1 piece
  • Salt, 1 pinch


Wash the radish, carrots, and cucumber thoroughly under running water. Make sure to clean the vegetables of any dirt. Wash and dry the basil leaves carefully.

Peel the radish and carrots, then cut them into thin sticks. Cut the cucumber into sticks as well, but do not peel it to retain its firmness. If you have difficulty cutting finely, you can use a mandoline or a grater with large holes.

In a small bowl, mix all the marinade ingredients: rice vinegar, soy sauce, sugar, oil, and salt. Peel and finely chop the garlic. Add it to the bowl and mix well until the sugar dissolves.

Pour the prepared marinade over the vegetables in a large bowl, ensuring all are covered. Cover the bowl with plastic wrap and refrigerate for about 15 minutes to let the vegetables absorb the flavor of the marinade.

Toast the sesame seeds in a dry pan until they are fragrant, being careful not to burn them. Let the toasted sesame seeds cool.

Remove the salad from the refrigerator and gently drain any excess marinade. Transfer the salad to plates or bowls, and then garnish each portion with sesame seeds and basil. Serve slightly chilled.

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