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Daikon Radish Salad

Easy Korean daikon radish salad! This radish salad is light, fresh, crunchy, spicy and delicious. Make it in less than 10 mins!

Daikon Radish Salad | MyKoreanKitchen.com

Today I’m sharing an easy Korean side dish recipe – daikon radish salad.

Its Korean name is Musaengchae (무생채). Mu means radish (daikon radish / white radish) and saengchae means salad / raw vegetables.

I actually shared this recipe back in 2006 and I decided to update it recently. Because many people have asked me the exact weight of the radish I used in the recipe. (Back then I didn’t specify it. I just said 1/2 daikon radish! Lol.)

But this information is very important because depending on the size of radish you use, you might need to make more or less sauce!

Anyway, what I love about this daikon radish salad is that it takes less than 10 mins to make. So it makes a quick side dish.

I often serve it with bossam (Korean pork wrap) and sometimes in my Bibimbap too. These are simply the best combination!

Alternatively, you could serve it with plain steamed rice with other Korean side dishes. It can’t go wrong!

Finally, this radish salad is effectively a shredded radish kimchi, would you believe? So if you run out of kimchi, this can be a quick fix!

Just note that, the kimchi like umami rich deeper flavor will develop gradually as time goes by. But, it tastes best within 5 to 7 days of being made.

Ready to make it? Hope you like it!

P.S. If you like this recipe, you might also like these daikon radish recipes! Radish kimchi and Pickled daikon

Korean Radish Salad (Musaengchae) | MyKoreanKitchen.com

Ingredients for Daikon Radish Salad

Main

  • 750 g / 1.6 pounds daikon radish / white radish, peeled
  • (Optional) 2 Tbsp green onion, finely chopped

Sauce (Mix these in a bowl)

*1 Tbsp = 15 ml

**If you want to learn about Korean ingredients, check my 30 essential Korean ingredients list!

How to Make Daikon Radish Salad

1. Julienne the radish with your knife or using a mandolin slicer. Ideal size would be 6 cm to 7 cm (about 2.5 inch) long match stick style.

Sliced radish (Muchae) | MyKoreanKitchen.com

2. Put the radish into a mixing bowl then add the sauce. Mix them well with your hands. Garnish with the green onion.

Shredded radish kimchi (Musaengchae) | MyKoreanKitchen.com

3. Transfer the seasoned radish into a glass container and rest it for 30 mins in the fridge then serve. Or you can eat it straight away. Any unused portion can be refrigerated for 5 to 7 days.

Spicy Radish Salad (Korean Musaengchae) | MyKoreanKitchen.com


Daikon Radish Salad | MyKoreanKitchen.com

Daikon Radish Salad

How to Make Korean daikon radish salad
5 from 10 votes
Print Pin Rate Save
Course: Side dishes
Cuisine: Korean
Keyword: daikon, radish
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12
Calories: 18kcal
Author: Sue | My Korean Kitchen

Ingredients

MAIN

  • 750 g daikon radish / white radish, peeled
  • 2 Tbsp green onion (optional), finely chopped

SAUCE (MIX THESE IN A BOWL)

Instructions

  • Julienne the radish with your knife or using a mandolin slicer. Ideal size would be 6 cm to 7 cm (about 2.5 inch) long match stick style.
  • Put the radish into a mixing bowl then add the sauce. Mix them well with your hands. Garnish with the green onion.
  • Transfer the seasoned radish into a glass container and rest it for 30 mins in the fridge then serve. Or you can eat it straight away. Any unused portion can be refrigerated for 5 to 7 days.

Notes

*1 Tbsp = 15 ml

Nutrition Info (per serving)

Calories: 18kcal | Carbohydrates: 4g | Sodium: 335mg | Potassium: 159mg | Fiber: 1g | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 14mg | Calcium: 19mg | Iron: 0.4mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.
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Written by: Sue

Last Updated:

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Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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