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    Home » Recipes » Asian Salad Recipes

    Shaved Asparagus and Daikon Salad

    Published: May 20, 2021 by The Devil Wears Salad

    Jump to Recipe

    Crispy, juicy mouthfuls of fresh raw daikon and asparagus layered with aromatic Japanese sesame dressing and wispy savoury bonito flakes. This is a refreshing Asian side salad worth trying.

    Shaved Asparagus and Daikon Salad served with sesame seeds and bonito flakes this recipe
    Jump to:
    • Why You’ll Love Shaved Asparagus and Daikon Salad
    • What is Daikon?
    • What Does Daikon Taste Like?
    • How To Cook Daikon?
    • What Are Bonito Flakes?
    • Why Do Bonito Flakes Move?
    • Recipe Overview
    • Ingredients
    • Variations and Substitutions
    • Instructions
    • Great Mains for This Salad
    • Frequently Asked Questions
    • Recipe

    Why You’ll Love Shaved Asparagus and Daikon Salad

    There is something about toasted sesame seeds. The aroma itself makes you feel warm and comforted.

    I have typically bought my Japanese sesame dressing in a bottle. I love the nutty flavours matched with a quiet tang.

    Japanese sesame dressing goes well with so many different dishes. You can pour it over a leafy green salad, a bowl of cut cucumbers or drizzle over your own DIY poke bowls.

    However, after tasting a homemade Japanese sesame dressing made by a friend, I decided I need to ditch the bottled version. She made the version without the creamy base, but it was packed with so many yummy umami flavours.

    Plus, it had extra tang in it that I adored. I could not get enough.

    So I decided to give it a go myself and make my own Japanese sesame dressing. And to match it, I created a refreshing daikon salad.

    The result was crispy, juicy mouthfuls of fresh raw vegetables layered with aromatic sesame dressing and finished with wispy savoury bonito flakes. Delicious Japanese side salad worth trying.

    What is Daikon?

    Daikon is a winter radish popular in Asian cooking. It has a long white root with a green leafy top and resembles a large white plump carrot.

    It is sometimes mistaken for parsnip as well because of the similar appearance.

    Depending on the region, daikon has a variety of names. You might see it being called white radish, winter radish, Chinese radish, mooli, white carrot and even turnip.

    Traditionally a winter vegetable, but you can generally source daikon all year round. Which is great as you can try recipes as Korean Radish Salad – Musaengchae (무생채).

    What Does Daikon Taste Like?

    I find daikon to be milder in taste and less peppery compared to other kinds of radish. Raw daikon is a little sharp with a crisp and juicy texture. When you cook daikon, the peppery flavours disappear, and it becomes a soft sweet flavour.

    How To Cook Daikon?

    Daikon is a versatile ingredient that can be eaten raw, pickled, fried, stir-fried, grilled, boiled or stewed. I find the mild flavour of it great to absorb other flavours.

    I use daikon in a few different ways at home. First up, I like to use it raw in salads. You can thinly slice just like this daikon salad, or you can shred and add to a Yee Sang recipe.

    Daikon has a higher water content than other raw vegetables. When you shred it, I find you need to squeeze the water out; otherwise, it will make the salad very wet.

    Another popular use of daikon is to pickle it. You often see the yellow pickled version (takuan) served alongside your Japanese donburi rice bowl. Daikon is also used as a pickle in Korean kimchi paste, and Chinese love to pickle it with chilli and garlic.

    I also love to use daikon in soups and stews. When cooked, daikon is sweeter and has a lovely soft texture.

    It also holds up very well in stews keeping shape and not breaking down completely. The popular Cantonese dish of beef brisket stew would not be complete without daikon added in.

    What Are Bonito Flakes?

    Dried bonito flakes are derived from katsuobushi, smoked and dried bonito.

    Bonito is a type of tuna – skipjack tuna, to be exact. To make katsuobushi, bonito fillets are deboned, boiled, smoked and then dried to rock hard. The whole process can take between 5 months to 2 years.

    You can purchase whole blocks of katsuobushi, but generally, we buy it already shaved. To shave dried bonito, you need a special shaver. If shaven incorrectly, you will get powder instead of thin bonito flakes.

    Bonito flakes have a smokey, savoury taste which is packed with umami flavour.

    Essential in Japanese cooking, bonito flakes form the base for the quintessential dashi broth. Bonito flakes are also used to sprinkle on vegetables, takoyaki (octopus) balls and okonomiyaki (Japanese pancake) to give a deeper flavour.

    Bonito flakes in a blue bowl over blue linen

    Why Do Bonito Flakes Move?

    My kids always ask why bonito flakes move, especially when they serve hot takoyaki balls or okonomiyaki.

    Shaved bonito flakes are very thin, and any amount of steam makes them sway and curl. Bonito flakes are not alive when served; they are just dancing with the steam.

    Recipe Overview

    Flavour/Texture: Savoury, nutty and fresh all rolled into one.

    The fresh daikon, asparagus, cucumber and radish delivers a crisp, crunchy texture. Whilst Japanese sesame dressing melds the ingredients together with a flavourful nutty and tangy taste.

    Added on top to finish is the wispy bonito flakes, which gives the daikon salad extra umami depth.

    Ease: Don’t be afraid to make your own Japanese sesame dressing in this recipe. You can easily buy a bottle of creamy sesame dressing, but the aromas and taste of your own grounded sesame seeds at home are second to none.

    Other than spending a little more effort on your own homemade Japanese sesame dressing, everything is very easy.

    Time: This is salad recipe does not take too long. Only as long you need to slice and shave your ingredients. The only cooking component is to toast the sesame seeds.

    Ingredients

    Ingredients required for making Shaved Asparagus and Daikon Salad:

    Individually labelled Ingredients for Shaved Asparagus and Daikon Salad

    Lebanese cucumbers: I generally prefer Lebanese cucumbers compared to one longer continental cucumber in salads. No idea why but possibly as there’s no wastage?

    Asparagus: As you are using raw asparagus, it is important to have fresh spears. Make sure the stems are firm and not limpy. The tips should be closed and are bright green or with a violet tinge. Avoid stems that look dry and woody as they should be green and plump.

    Even if you were to cook them as we did with Asparagus Pasta Salad with Pecan Pesto or Asparagus, Roasted Onion and Balsamic Tomato Salad, they should be nice and fresh.

    Daikon: I find daikon can vary in size A LOT. I tend to choose one that is not so big. Be sure to check that the vegetable is firm and not limp, feels heavy, with minimal blemishes and has a small green-ish top.

    I have sometimes chosen ones that are not good. When passed its freshness, daikon tastes bitter and very peppery even when cooked.

    Bonito flakes: You can purchase bonito flakes in a large bag or smaller individual servings. I prefer a larger bag to get the most value. It stores well in the cupboard.

    Sesame seeds: It is important that you toast the sesame seeds before grinding. Toasting releases the oils and aromas, which adds another level of flavour.

    Rice vinegar: You can use another white vinegar in this recipe, but I usually use rice vinegar for most of my Asian style salad dressings.

    Variations and Substitutions

    Asparagus replacement: If asparagus is not in season, zucchini ribbons will work as a replacement.

    Vegan/Vegetarian option: Omit the bonito flakes or sprinkle with vegetarian furikake instead.

    Instructions

    Step by step instructions for how to make Shaved Asparagus and Daikon Salad:

    How To Prepare The Salad

    Peel and slice cucumber in half lengthwise.

    Using a teaspoon and scoop the seeds out of the middle. This leaves a hollow centre.

    Place the cucumber cut side down and then thinly slice in half-moon shapes.

    Shaved cucumber in a bowl

    Snap off the woody ends of the asparagus. Lay the asparagus flat on a chopping board and use a wide peeler to start shaving the asparagus from stem to spear. Keep shaving until you can no longer shave.

    With the middle sections of the asparagus you can no longer shave, thinly slice into long strips.

    Shaved asparagus in a bowl

    Depending on the size of your daikon, you want to yield 1 cup of thinly sliced daikon.

    Peel daikon and cut in half.

    Use a mandoline and thinly slice daikon into rounds.

    Shaved daikon on a brown plate

    Wash and trim radish. Take 4 small radishes and cut into quarters.

    For the remaining radishes, use mandoline and thinly slice into rounds.

    You can use a sharp knife if you don’t have a mandoline to slice thinly.

    Shaved red radish in a bowl

    How To Make The Salad Dressing

    Over medium heat, toast sesame seeds in frypan until golden brown. The seeds will start to pop, so you know they are ready. Remove from heat.

    Place 3 tablespoons toasted sesame seeds in a mortar and pestle. Leave 1 tablespoon for salad later.

    Grind until a fine powder forms. You can also use a small food processor or coffee grinder to ground the seeds.

    Remove sesame seeds from mortar and pestle.

    In a mixing bowl, add grounded sesame seeds, rice vinegar, sesame oil, soy sauce and sugar.

    Mix well until combined.

    Collage of 3 photos for how to make grounded sesame dressing

    How To Assemble The Salad

    For an easy family dinner serving, I would put the salad together in a big bowl and top with bonito flakes. However, you can also present the salad individually with your own creative plated version. I will go through both styles.

    In a large mixing bowl, place asparagus, cucumber, daikon and radish together. Add sesame dressing and toss well.

    Transfer the dressed salad to a large serving bowl. Scatter toasted sesame seeds on top.

    Finish with a generous amount of bonito flakes on top. Serve immediately.

    Collage of 4 photos for how to plate Shaved Asparagus and Daikon Salad

    How to Serve as a Starter

    To serve salad as a starter: If you wish to serve daikon salad as a starter, you can plate it on individual plates in a more creative way. Follow these instructions:

    Start with 4 plates.

    Layer 6-8 pieces of daikon slices in a zig zag on the bottom.

    Fill the gaps of the zig zag with radish slices.

    Then scatter a few pieces of sliced cucumber on top of the daikon slices. Gently place them at the top, middle and bottom sections of the plate.

    Add a couple more smaller slices of daikon next to the cucumber.

    Take 3-4 slices of shaved asparagus. Roll up to circle. Place each circle in a zig zag diagonally opposite cucumber slices.

    Take 4 quarters of radish and place in the gaps between the rolled shaved asparagus.

    Using a teaspoon, scoop a small dollop of sesame dressing and place in three sections of the plated salad.

    Place a few spears of cut asparagus and layer across the salad.

    To finish, scatter a few shaved pieces of bonito flakes and a few drops of sesame oil.

    Great Mains for This Salad

    Keeping in tune with the Asian theme, here are some great mains you may wish to try with the Shaved Asparagus and Daikon Salad:

    Seared Ahi Tuna Steaks only takes 6 minutes to make after being marinated in delicious sauces.

    For those who love a bit of spice in their food, you can’t go past Tom Kha Gai or a boiling hot kimchi jjigae or stew. The salad will give you the much needed respite.

    Frequently Asked Questions

    Can I prepare this salad ahead of time?

    You can easily slice everything ahead but definitely cannot dress the salad until you are ready to serve. Daikon has high water content, and together with the Japanese sesame dressing, it can induce more liquid. You don’t want a soggy salad.

    Can I transport this salad?

    You can toss the salad ingredients together and assemble when ready to eat.

    What to do with leftover daikon?

    For salad recipes, you can try our Kingfish Sashimi Salad or Best Homemade Yee Sang recipe.

    Otherwise, try your hand at homemade daikon pickles.

    What to do with leftover Japanese sesame dressing?

    If you do have any leftover salad dressing, you can store it in the fridge for a few days. Try it with your next everyday leafy green salad or even drizzle over steamed asparagus, beans or broccoli.

    Where to buy bonito flakes?

    Dried bonito flakes are generally available at Japanese or larger Asian grocery stores. You can also check online at Amazon or speciality retailers.

    Can you eat raw asparagus?

    Yes, you can eat raw asparagus. Most people will prefer to cook asparagus, but I like it thinly sliced or shaved in salads.


    I was super happy that I tried to make my own Japanese sesame dressing. It was totally worth the effort. And it wasn’t even that hard! Together with the fresh raw vegetables and savoury bonito flakes, you need to add this Daikon salad to your repertoire.

    That’s all!

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    Shaved Asparagus and Daikon Salad on a stone platter

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    Recipe

    Shaved Asparagus and Daikon Salad on a stone platter
    Print Recipe
    5 from 33 votes

    Shaved Asparagus and Daikon Salad

    Crispy, juicy mouthfuls of fresh raw daikon and asparagus layered with aromatic Japanese sesame dressing and wispy savoury bonito flakes. This is a refreshing Asian side salad worth trying.
    Prep Time25 mins
    Cook Time5 mins
    Total Time30 mins
    Course: Salad
    Cuisine: Asian
    Diet: Low Lactose
    Dietary: Dairy Free, Egg Free, Low Carb, Nut Free, Pescatarian
    Servings: 4 people
    Calories: 193kcal
    Author: Sammy Eng

    Ingredients

    Salad

    • 1 cucumber, Lebanese
    • 5 asparagus, spears
    • ½ daikon, medium
    • 1 bunch radish
    • ½ cup bonito flakes
    • 1 tbsp sesame seeds

    Salad Dressing

    • 3 tbsp sesame seeds
    • 3 tbsp rice vinegar
    • 1 tbsp soy sauce
    • 2 tsp sesame oil
    • 1 tsp brown sugar

    Click on the toggle below for conversion to US Cooking Units.

    Instructions

    Salad

    • Peel and slice cucumber in half lengthwise. Using a teaspoon and scoop the seeds out of the middle. Place the cucumber cut side down and then thinly slice in half moon shapes.
    • Snap off the woody ends of the asparagus. Lay the asparagus flat on a chopping board and use a wide peeler to shave asparagus lengthwise. Keep shaving until you can no longer shave.
      With the middle sections of the asparagus you can no longer shave, thinly slice into long strips.
      Peel daikon and cut in half.
      Use a mandoline and thinly slice daikon into rounds.
    • Wash and trim radish. Take 4 small radishes and cut into quarters.
      For the remaining radishes, use mandoline and thinly slice into rounds.

    Salad Dressing

    • Over medium heat, toast sesame seeds in fry pan until golden brown. Remove from heat.
    • Place 3 tablespoons toasted sesame seeds in a mortar and pestle. Leave 1 tablespoon for salad later.
    • Grind until a fine powder forms. Remove sesame seeds from mortar and pestle.
    • In a mixing bowl, add grounded sesame seeds, rice vinegar, sesame oil, soy sauce and brown sugar.
    • Mix well until combined.

    Assembly

    • In a large mixing bowl, place asparagus, cucumber, daikon and radish together.
    • Add sesame dressing and toss well.
    • Transfer the dressed salad to a large serving bowl. Scatter remaining toasted sesame seeds on top.
    • Finish with a generous amount of bonito flakes on top.
    • Serve immediately.

    Notes

    • You can serve this salad in a large bowl to share or present the salad individually with your own creative plated version. There are additional instructions above on how to serve individually.
    • If asparagus is not in season, zucchini ribbons will work as a replacement.
    • You can purchase dried bonito flakes at Japanese or large Asian grocery stores. Otherwise, try online at Amazon or speciality stores.

    Nutrition

    Calories: 193kcal | Carbohydrates: 8g | Protein: 23g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 347mg | Potassium: 572mg | Fiber: 3g | Sugar: 4g | Vitamin A: 207IU | Vitamin C: 15mg | Calcium: 110mg | Iron: 2mg

    *Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.

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    Reader Interactions

    Comments

    1. Mama Maggie's Kitchen

      May 23, 2021 at 11:52 am

      5 stars
      This looks insanely, incredibly good. Yummy!

      Reply
      • The Devil Wears Salad

        May 31, 2021 at 12:13 pm

        Thank you!

        Reply
    2. Katie Youngs

      May 23, 2021 at 1:22 am

      5 stars
      Wow! So delicious!

      Reply
    3. Chef Dennis

      May 22, 2021 at 11:36 am

      5 stars
      Yum! My wife really loved this salad.

      Reply

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