Refreshing Mooli & Carrot Salad with Lemon Dressing

Bowl of fresh mooli and carrot salad with sesame seeds, coriander, and lemon dressing by Nicol Retailer Limited

Refreshing Mooli & Carrot Salad with Lemon Dressing

Fresh Mooli & Carrot Salad with Lemon Dressing

Crisp, light, and packed with flavour, this Fresh Mooli (Daikon Radish) and Carrot Salad is the perfect healthy side dish. Made with julienned mooli, crunchy carrots, spring onions, fresh coriander, and a zesty sesame-lemon dressing, it’s a refreshing no-cook recipe ready in just 10 minutes. Ideal for summer barbecues, Asian-inspired meals, or a light lunch, this vibrant salad balances sweet, tangy, and nutty flavours beautifully. Garnished with toasted sesame seeds, it pairs wonderfully with grilled fish, sushi, or spicy noodles.

Course Side Dish, Starter

Cuisine Asian-inspired, Japanese

Diet Gluten Free, Low Calorie, Vegan, Vegetarian

Keyword carrot and mooli salad, daikon radish salad, fresh mooli recipe, gluten free salad ideas, vegan mooli salad

Prep Time 10

Servings People

Calories 85

Ingredients

300 g Fresh Mooli (peeled & julienned or grated)
200 g carrots (peeled & julienned or grated)
2 spring onions (finely sliced)
1 small red chilli (finely chopped, optional)
A handful of fresh coriander leaves
2 tbsp toasted sesame seeds

For the Dressing

Instructions

Prepare the Vegetables

Peel and julienne (or grate) the Fresh Mooli and carrots.
Place in a mixing bowl with sliced spring onions, chilli and coriander.

Make the Dressing

In a small bowl, whisk together lemon juice, vinegar, sesame oil, honey (or agave), salt and pepper.

Combine

Pour the dressing over the salad and toss well to coat.

Finish & Serve:

Sprinkle with toasted sesame seeds for extra crunch.
Serve chilled as a light side dish or refreshing starter.

Notes

For the best texture, serve this salad immediately after tossing with the dressing. If preparing ahead, keep the vegetables and dressing separate, then combine just before serving to maintain crunch and freshness.

Tips

Add crunch: Toss in roasted peanuts, cashews, or crispy fried shallots for extra texture.

Spice it up: A dash of chilli flakes or a drizzle of sriracha can give it a fiery kick.

Make it creamy: Add a spoonful of Greek yoghurt or tahini to the dressing for a richer flavour.

Swap veggies: Replace carrots with cucumber, beetroot, or thinly sliced red cabbage for colour and variety.

Protein boost: Top with grilled tofu, edamame, or shredded chicken for a light main course.

Citrus twist: Swap lemon with lime or yuzu juice for a sharper, tangy profile.

Nutrition