Tricolor Salad with Yuzu: Daikon, Cucumber & Carrots
Prep time
Total time
Recipe type: Salad
Cuisine: Japanese
Serves: 4
  • 3 Persian cucumbers or 1 English cucumber - cut into julienne strips
  • 2 carrots - cut into julienne strips
  • ¼ Japanese daikon radish or ½ Korean radish - cut into julienne strips
  • 3 tablespoon chopped herbs: with fresh Thai basil, cilantro, mint - your choice of one
  • 1 Tablespoon roasted sesame seeds
  • Dressing
  • 2 Tablespoon Soy Sauce
  • 2 Tablespoon canola or grape seed oil
  • 2 Tablespoon sushi vinegar
  • 1 Tablespoon yuzu juice
  • optional: a dash of sesame oil
  1. Cut carrots, cucumbers, and daikon radish into julienne strips. Chop fresh herbs. Blend together and set aside. Blend all dressing ingredients together in a jar.
  2. Add dressing to vegetables and blend well letting the flavors marinate for about an hour before hand. Place on dish and sprinkle with sesame seeds.
Recipe by Asian Lifestyle Design at