Shaved Carrot & Daikon Salad

April 10, 2018

Recipe by Susan Streit, author of Crate Cooking

serves 4 to 6


3 tablespoons minced shallot

3 tablespoons sherry vinegar

2 teaspoons Dijon mustard

Kosher salt

Freshly ground black pepper

5 tablespoons extra virgin olive oil

1 pound carrots, trimmed and peeled

1/2 pound daikon radish, trimmed and peeled

1/2 cup fresh, whole parsley leaves


In a small bowl combine the shallot, vinegar and mustard. Season well with salt and pepper. Let sit for 5 minutes. Then, slowly whisk in olive oil until vinaigrette emulsifies. Taste for seasoning, adding more salt and pepper if necessary.

Using a vegetable peeler, shave carrots and daikon radish into long strips. Combine strips along with the parsley leaves in a large bowl. Gently toss vegetables with half of the vinaigrette and taste, adding enough vinaigrette to generously coat. Transfer salad to a serving bowl or platter and serve immediately.

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