Vegan Salad Recipes: Daikon Sushi Salad with Ginger Soy Dressing

December 16, 2016
I am not one of those people who loves to go out to eat or try a bunch of new restaurants just to see what they're about. Unless it is a vegan-specific restaurant, I usually have limited options and to be honest, am usually disappointed with the food. I would much rather stay in and cook at home for myself, catering to my own specific preferences. One place that I do love and am hardly ever let down at is when I go out for sushi. I love the light, fresh flavors they use to decorate the plates and accompany the food. One part of the plate decor that I always eat is the shredded daikon that is usually served under raw sashimi. I wanted to use the shredded daikon as the base of a salad because it is very filling yet not too heavy. When I went to buy this at the grocery store, everyone looked at me like i had twelve heads and didn't know what I was talking about, so I had to find it myself. It looks like a very large, wide parsnip. I decided to top this with the many flavors that are often used in vegetarian sushi rolls--avocado, scallions, cucumbers, and cilantro. For the dressing, I combined the flavors of the soy sauce you would dip your sushi into with the flavors of the ginger dressing typically served on Japanese house salads. This is basically a raw, gluten-free, vegan sushi salad!
Vegan Salad Recipes: Raw Daikon Salad with Ginger Soy Dressing

Vegan Salad Recipes: Daikon Sushi Salad with Ginger Soy Dressing

Recipe Type: Detox Salads
utensils YIELDS 1 salad
herb graphic for recipe card
  • 1/2 daikon, spiralized
  • 1 carrot, spiralized
  • 1/2 cucumber, sliced
  • 1/2 avocado
  • 1 tablespoon scallions
  • 1 tablespoon fresh cilantro
  • For the Dressing:
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon rice wine vinegar
  • 1/2 tablespoon tamari
  • 1/ tablespoon grated ginger
  • 1 tablespoon brown sugar
  • 1/2 teaspoon lime juice
        graphic for recipe card


1. Wash and peel your daikon radish and carrot. Spiralize the radish and the carrot and toss into a bowl.
2. Top the salad with the sliced cucumbers, avocado, scallions, and cilantro.
3. Whisk together all of the ingredients for the dressing and pour over the top. Voila!

Also by Lauren: Maple Balsamic Onion Brussels Sprout Salad

Related: Braised Napa Cabbage with Lentils

Vegan Naengmyun (Cold Noodle Soup)

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Photos: Lauren Sacerdote

Lauren is a homebody who likes to spend time with her cat, explore new ideas in the kitchen, relax in the sun with a good book, and promote healthy living to friends and family.


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