Daikon Sprout Recipe

Prepare the daikon

Peel the daikon if the skin is tough. Trim both ends. Using a mandoline or sharp knife, julienne the daikon into matchstick-thin strips about 2–3 inches long. If you prefer a milder crunch, place the julienned daikon in a bowl, sprinkle with 1/4 teaspoon salt, toss, and let sit 8–10 minutes, then gently squeeze out excess liquid and pat dry.

Trim the root ends of the sprouts if needed and rinse them under cold water. Drain well in a colander or spin briefly in a salad spinner to remove excess water.

Thinly slice the green onions on a bias. Roughly chop cilantro and mint (if using). Combine the julienned daikon, rinsed sprouts, green onion, cilantro and mint in a large mixing bowl and toss gently to combine.

In a small bowl or jar, combine rice vinegar, light soy sauce, sesame oil, neutral oil, honey (or agave), and fresh lime juice. Whisk until honey is dissolved.

Stir in grated fresh ginger, minced garlic, red pepper flakes, salt and black pepper. Taste and adjust: add more lime for brightness, more soy for saltiness, or a touch more honey for sweetness.

If you prefer a smoother emulsion, tightly cover the jar and shake vigorously for 20–30 seconds.

Pour about two-thirds of the dressing over the daikon-sprout mixture and toss gently to coat evenly. Reserve the remainder of the dressing to serve on the side or to adjust seasoning after resting.

Let the salad sit at room temperature for 5–10 minutes so flavors meld, then taste and add more dressing, salt, or lime if desired.

Transfer to a serving bowl or platter. Sprinkle with toasted sesame seeds and crushed peanuts or cashews. Drizzle optional chili oil if you want extra heat. Serve immediately.

Leftovers: store dressing separately and keep salad refrigerated up to 1 day; the daikon will remain crisper than leafy salads but sprouts soften with time.