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Asian Pear and Daikon Salad | Roots Cookbook by Diane Morgan

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


  • 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


  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.