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Asian Pear and Daikon Salad

August 9, 2018 by Cathy Arkle 22 Comments

Crisp sticks of Asian pear and daikon are tossed with a brightly acidic vinaigrette to make this refreshing Asian Pear and Daikon Salad.

Asian Pear and Daikon Salad | Roots Cookbook by Diane Morgan

When I first saw this beautiful Asian Pear and Daikon Salad at Melissa’s Produce I was intrigued by its haute couture look — elegant white on white speckled with black sesame seeds. When I tasted it, there was a crisp explosion in my mouth with an intriguing sweet and slightly spicy flavor that I was so excited to recreate at home.

This lovely culinary creation comes from an equally elegant book by Diane Morgan, author of Roots: The Definitive Compendium.

Diane Morgan, cookbook author and expert on root vegetables, winner of the James Beard & IACP Cookbook Award for Roots: The Definitive Compendium.

Roots: The Definitive Compendium digs up the bounteous underworld root vegetables, from the familiar (beets, carrots, potatoes) to the unfamiliar (jicama, salsify, yuca) to the practically unheard of (cassava, galangal, crosnes). With all the fascinating history and lore, nutritional information, tips on buying and storing, you will have the answer to the oft-asked question “What is that and how do I use it?” And—the best part—more than 225 simple yet creative recipes that bring out their best flavors.

At Melissa’s Produce’s, Diane featured so many recipes including one made with celery root, a gnarly, hairy, muddy-bottomed orb you always wonder what to do with. Well, thanks to Diane, I now know they are worth seeking out, because they are sweet and earthy tasting in the best way AND they are nutritionally dense, boasting twice the amount of iron and five times the dietary fiber of a potato.

Celery root salad from Roots Cookbook by Diane Morgan

Celery Root, Celery Heart, and Celery Leaf Salad pg. 100

Celery Root is great raw in a salad and fabulous mashed as an alternative to potatoes.

Another featured subterranean goodie in Roots: The Definitive Compendium is ginger. Learn all about it then make Diane’s recipe for Homemade Ginger Ale pg. 145. It is simple to make and wildly delicious. I took it to a pool party, added ice and Stoli and we had a refreshing drink to keep cool in this Los Angeles heat wave.

Freshly grated ginger brings out the fresh flavor in this Homemade Ginger Ale recipe.

Today’s Recipe: Asian Pear and Daikon Salad

If you are new to Daikon it is a member of the radish family and is a large long root that resembles a pale carrot. Daikon can grow up to 20 inches long, with a diameter of 4 inches. When it comes to flavor, daikon is milder and less peppery than other radishes. Served raw, it’s mild and tangy, with a crisp and juicy texture making it a perfect companion for crunchy, sweet and fragrant Asian pears.

daikon radish and asian pear

Daikons are available year-round at Asian markets and some supermarkets.

You can buy Yuzu juice online or in an Asian market, or you can substitute equal parts of fresh lemon and lime juice.

Asian Pear and Daikon Salad | Roots Cookbook by Diane Morgan

This salad comes together easily and travels well for picnics.

Asian Pear and Daikon Salad | Roots Cookbook by Diane Morgan
Print

Asian Pear and Daikon Salad

Asian Pear and Daikon Salad has a crunchy texture, a sweet and slightly spicy flavor and is brightened with a citrus vinaigrette.  

Servings 4
Author Diane Morgan

Ingredients

  • 1 tablespoon plus 2 tsp. yuzu juice see Cook's Note
  • 2 teaspoons grape seed oil
  • 1 1/2 teaspoons black sesame seeds
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon kosher or fine sea salt
  • 1 medium Asian pear 15 oz/430 g
  • 8 oz/225 grams daikon radish

Instructions

  1. In a medium bowl, whisk together the yuzu juice, oil, sesame seeds, sugar and salt, dissolving the sugar and salt.
  2. Halve and core the pear and cut into sticks about 3 in / 7.5 cm long and 1/4 in / 6 mm thick and wide. As the pear sticks are cut, add them to the dressing and stir to coat to prevent browning. Peel the daikon and cut into sticks the same size. Add them to the bowl and toss to combine. Taste and adjust the seasoning. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld. (The salad will keep for up to 2 days in the refrigerator.)

Recipe Notes

Yuzu is an aromatic citrus fruit native to East Asia. Look for bottled yuzu juice in Asian food stores and some specialty food market. 

If you can't find Yuzu juice, substitute equal parts of fresh lemon and lime juice.

 

Roots: The Definitive Compendium is a comprehensive reference book and a cookbook of simple yet creative ways to prepare dozens of different root vegetables.

Next time you see an unfamiliar root, I challenge to buy it and give it a try.
...and then, she paused for thought.

Disclaimer: I received a copy of Roots: The Definitive Compendium to cook with, as always, all opinions are my own.

 

Yum

Filed Under: Fruit & Veggies, Healthy, Holiday, Party Food, Recipes, Salads, Side Dishes, Super Easy Tagged With: Asian Pear and Daikon Salad, Diane Morgan, Root vegetable salad, Roots: The Definitive Compendium

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Reader Interactions

Comments

  1. Nanette La Salle

    August 9, 2018 at 2:33 pm

    That looks sooooooo good! A nice summer dish. Does it taste as good as it looks? Mmmmmmmmmm.

    Reply
    • Cathy Arkle

      August 9, 2018 at 3:06 pm

      It tastes even better than it looks. This recipe is a keeper.

      Reply
  2. Sue

    August 9, 2018 at 8:31 pm

    This is so pretty and it sounds very refreshing ~ perfect for these late hot days of summer!

    Reply
    • Cathy Arkle

      August 9, 2018 at 9:37 pm

      Thanks Sue! Anything that is “no cook” is especially perfect for our current heatwave! Stay cool.

      Reply
  3. Susan Herrmann

    August 10, 2018 at 2:25 am

    cathy – sounds delicious!

    Reply
    • Cathy Arkle

      August 10, 2018 at 7:51 am

      Thanks Susan. Can you get Daikon locally in France? If so please try this as I know you would love it.

      Reply
  4. Nanette La Salle

    August 10, 2018 at 9:55 am

    Beautiful! Just wondering how important is it to have an asian pear?

    Reply
    • Cathy Arkle

      August 10, 2018 at 10:05 am

      I think any crisp pear or apple would work as well.

      Reply
      • Nanette La Salle

        August 11, 2018 at 1:21 pm

        Thanks, can’t wait to try it! Also did you use your chopper gadget or a knife?

        Reply
        • Cathy Arkle

          August 16, 2018 at 7:53 am

          I actually needed to practice my knife skills, as you can see, still needs some improvement. LOL But, I am thinking this would work using an onion chopper.

          Reply
  5. Melody Welch

    August 10, 2018 at 1:56 pm

    That looks so good. Can you just come be my personal chef?

    Reply
    • Cathy Arkle

      August 10, 2018 at 2:12 pm

      LOL! This salad is simple enough for you to make… but I am always happy to cook for you.

      Reply
  6. dvlwearsparsley

    August 11, 2018 at 9:38 am

    Love this Cathy! Thanks for sharing!

    Reply
    • Cathy Arkle

      August 16, 2018 at 7:51 am

      Thanks, Natalie! I found a Yuzu hot sauce at Trader Joes that kicks this salad up a notch you might want to check out!

      Reply
  7. valentina maria kenney wein

    August 15, 2018 at 11:09 pm

    Cathy, I love the simplicity of this — and that at the same time it’s so interesting. And so pretty!

    Reply
    • Cathy Arkle

      August 16, 2018 at 7:54 am

      Thanks Valentina, it is a very unique salad and is a conversation piece at a party.

      Reply
  8. Christina | Christina's Cucina

    August 28, 2018 at 11:45 pm

    I LOOOOVE daikon radish! It’s used a lot in Korean cuisine, so I’m a big fan. Truly, I dont’ use it enough, though. Would surely love this salad!

    Reply
    • Cathy Arkle

      August 29, 2018 at 3:06 pm

      I rarely use daikon radishes and that is all about to change.

      Reply
  9. Cheri Newell

    December 4, 2018 at 5:37 pm

    I am in love with Asian Pear in my salad these days… so this is a MUST TRY for me!!! Looks delicious!!!

    Reply
    • Cathy Arkle

      December 10, 2018 at 12:41 pm

      I think you would really love this salad.

      Reply
  10. Katherine Clark

    June 15, 2020 at 5:17 pm

    In all these comments only one person actually made this recipe. I’m glad everyone likes you and the look of this salad but What does it TASTE like?! I don’t know you at all and have no idea what kind of cook you are. I’m sure you do actually like it. But before I drive to the Asian market in search of 2 ingredients not available locally I would like to have some assurance from several other cooks and their family that it will be worth the effort and expense.

    Reply

Trackbacks

  1. Spicy Roasted Daikon French Fries Recipe | Cooking On The Weekends says:
    January 7, 2019 at 4:43 pm

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