Healthier living, one day at a time!

Carrot and Daikon Radish Tangy Slaw

Prep Time

15 minute

Prep Notes

Cooking Time

0 minutes


4-6 servings


4 medium carrots, peeled (if not organic) and julienned

1 daikon radish, cut about a 4 inch length, peeled and julienned

1/2 tsp sea salt

1/2 cup water

1/4 cup rice vinegar

1 tbsp raw honey or 10 drops liquid stevia

2 tbsp chopped fresh parsley

2 tsp chopped scallion, about 1-2 scallions, depending on size (whites and green)

2 tbsp toasted sesame seeds (black sesames make a wonderful presentation)


  1. Shred carrots and radish using a grater, food processor, or sharp knife.   Place in a medium mixing bowl.  Add salt and mix.
  2. Combine water, vinegar and honey in separate bowl.  Pour over carrot mixture.
  3. Add additional ingredients and blend well.
  4. Let mixture sit for 1 hour before serving to let flavors blend.  The longer it sits, the better this dish gets!
  5. Can be served at room temperature or chilled.


The salt in this recipe allows the liquids to leach out of the carrots and radish, contributing the juice to the slaw dressing!


Evey Schweig