Shaved Daikon, Asian Pear and Cucumber Salad with Ginger-Lime Sesame Dressing
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
15 min
Cook
0 min
Additional
10 min
Total
25 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
2 cups (480 ml) thinly sliced Napa cabbage (4 1/4 oz (120 g)) 1 medium English cucumber, thinly sliced 1 cup (240 ml) daikon radish, peeled and shaved or julienned (3 1/2 oz (100 g)) 1 medium Asian pear, cut into matchsticks 1 small carrot, julienned 2 scallions, thinly sliced 1/2 cup (120 ml) fresh cilantro leaves (about 0.53 oz (15 g)) 1/4 cup (60 ml) fresh mint leaves (optional) (about 0.35 oz (10 g)) 1 tbsp (15 ml) toasted sesame seeds 2 tbsp (30 ml) rice vinegar (2 tbsp (30 ml)) 1 tbsp (15 ml) fresh lime juice (1 tbsp (15 ml)) 1 tsp (5 ml) low-sodium soy sauce (1 tsp (5 ml)) 1 tsp (5 ml) honey (1 tsp (5 ml)) 1 tsp (5 ml) finely grated fresh ginger (1 tsp (5 ml)) 1 tsp (5 ml) toasted sesame oil (1 tsp (5 ml)) 1 tbsp (15 ml) neutral oil (grapeseed or canola) (1 tbsp (15 ml)) 1/2 tsp (2.5 ml) red pepper flakes (1/2 tsp (2.5 ml)) Finely grated zest of 1/2 lime Pinch of sea salt to taste
Show original ingredient measurements
2 cups thinly sliced Napa cabbage (120 g) 1 medium English cucumber, thinly sliced 1 cup daikon radish, peeled and shaved or julienned (100 g) 1 medium Asian pear, cut into matchsticks 1 small carrot, julienned 2 scallions, thinly sliced 1/2 cup fresh cilantro leaves (about 15 g) 1/4 cup fresh mint leaves (optional) (about 10 g) 1 tbsp toasted sesame seeds 2 tbsp rice vinegar (30 ml) 1 tbsp fresh lime juice (15 ml) 1 tsp low-sodium soy sauce (5 ml) 1 tsp honey (5 ml) 1 tsp finely grated fresh ginger (5 ml) 1 tsp toasted sesame oil (5 ml) 1 tbsp neutral oil (grapeseed or canola) (15 ml) 1/2 tsp red pepper flakes (2.5 ml) Finely grated zest of 1/2 lime Pinch of sea salt to taste
Instructions
1. In a small bowl, whisk together rice vinegar, lime juice, soy sauce, honey, grated ginger, toasted sesame oil, neutral oil, red pepper flakes, lime zest, and a pinch of sea salt until emulsified. 2. In a large bowl, combine Napa cabbage, cucumber, daikon, Asian pear, carrot, and scallions. 3. Pour the dressing over the vegetables and toss gently to coat. Let sit for 5–10 minutes to lightly wilt the cabbage and meld flavors. 4. Taste and adjust seasoning with a touch more lime, soy, or honey as needed. 5. Fold in cilantro and mint. Sprinkle with toasted sesame seeds. Serve chilled or at cool room temperature.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 92 kcal
Carbohydrates: 9.5 g
Protein: 2 g
Fat: 5.9 g
Saturated fat: 0.9 g
Fiber: 2.4 g
Sodium: 63 mg
Potassium: 357 mg
Calcium: 83 mg
Iron: 1.3 mg
Vitamin A: 139 µg RAE
Vitamin C: 20.5 mg
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.