Daikon Remoulade



I have bought some daikon (white radish) with a plan to make a Japanese daikon salad or pickles. Once julienned, the daikon reminded me of celeriac… Since the only way I have celeriac is celeriac remoulade, I have decided to give a Japanese twist to this famous French classic. I have substituted the French mustard with wasabi paste and skipped pickled cucumbers which would make it too harsh. Otherwise I think the sauce still can pretend to the name “remoulade”. (See here the traditional Celeriac Remoulade recipe)

This version of remoulade is light, refreshing, with a hot wasabi kick and a slight crunch. Made with a Winter vegetable, but in a springtime spirit. Ideal for a sunny March day.

TIP: This salad can be made in advance (even the day before). Actually it tastes even better the following day.

Preparation: 25 minutes

Ingredients (serves 2):

200 – 250 g daikon (white radish), peeled and finely julienned or grated

2 tablespoons mayonnaise

2 tablespoons capers (drained and washed if they were preserved in salt)

1 tablespoon green onion, chopped (or (an)other fresh herb(s) of your choice)

1 teaspoon wasabi paste (or fresh grated wasabi if you are one of those lucky people who can get it)


Put the daikon in a bowl.

Sprinkle with 1 tablespoon salt toss well and let it stand for about 15 minutes.

Wash the daikon with very cold water and drain it well.

Put in a big bowl.

Combine all the remaining ingredients and then stir them into the grated daikon.

Adjust the seasoning and serve.

30 Replies to “Daikon Remoulade”

  1. This sounds delicious. Not sure if I have ever tried remoulade. Sounds good looking at the ingredients. I hate celery root. I bought it once and had to throw it away, I never throw away food.

    1. Thank you so much, Mr. Three-Cookies. Have you tried the celeriac cooked? I also used to hate celeriac before I tasted it raw, grated in a spicy remoulade sauce. I think it is a good stock ingredient, but I always throw it away because I hate it cooked. It has such a strong revolting taste when cooked! Try it one day raw and grated in this sauce. I love it so much raw, I make celeriac remoulade dozens of times in Autumn and Winter.

        1. Oh, so I totally understand why you hated it! As much as I love it raw, I would never even taste it cooked.

  2. Daikon is one of my favorite vegetables. I like your version of the dish using wasabi and daikon. Looks very easy to make and a must try. Thank you for sharing the recipe.

    ~ ray ~

  3. This would go great with the Pork Tocino. I sometimes make a pickle from daikon to go with our Chinese version of Pork Tocino. I like your Japanese twist to this .. you could call it a revamp! 🙂

    1. Thank you, Ping! Thanks for the pairing idea! Unfortunately I don’t have any more pork tocino… I must try both next time!

  4. Oh, Sissi… what a delight! I love that this is daikon – I thought initially they were pad thai noodles (which would have also been lovely) but so wonderful and refreshing that you’re working from vegetable and I’m loving your flavourings here – the capers with a touch of mayo (yum) set ablaze with the piece de resistance, wasabi! DE.Lish :).

    1. Thank you so much, Kelly! My photos are really weird, I know 😉 I was very happy this French-Japanese combination worked. Especially the capers. I would have never suspected they would be so good with white radish. Have fun in the mountains!

  5. What a delicious sounding salad!!! Perfect for spring!

    PS…you aren’t missing anything by never having tasted Oreos 🙂

    1. Thank you so much, Liz! And thank you for the answer. I will maybe concentrate on tasting new vegetables instead 😉 At least I won’t feel guilty.

  6. Even though wasabi is not my thing, wasabi mayo combo is very good (that’s what everyone says!) and adding capers sounds delish. I love capers… I always enjoy your culinary experiment! My post tonite will be spring ingredient with winter citrus…we think alike! 🙂

    1. Thank you so much, Nami. I didn’t know there were Japanese who didn’t like wasabi 😉 Just joking! I thought the wasabi paste was great with mayonnaise too. Although I hope I will be able to taste the real grated wasabi one day… I’m looking forward to see your next post!

  7. This sounds delicous, and your post has just reminded me that I have some daikon growing on my allotment, and I must go and get some! I’m always looking for recipes for them, so I will try this one out and add it to my collection. Thank you

    1. Thank you so much, Claire. Lucky you! I only had my own daikon greens last year on my balcony.

  8. how exotic and exciting (or at least to me :-)) – is daikon the same as a normal white radish or is it a special type? next time i’m feeling adventurous, i’m going to try!

    1. Thank you, Epicurea. Daikon is a very big white radish. Those I usually buy are 25-30 cm long.

  9. Yes, delicious!!! Nothing tastes more refreshing than a good crunchy radish (I am so looking towards the new small white and red radishes in springtime).

  10. Ah, it’s so good to see new ideas on what to do with daikon – After our last discussion about them where I mentioned I wasn’t the only one to have a slowly wilting daikon in the fridge from time to time, it’s great to see yet another thing which I can do with it. I usually buy them with a specific plan in mind and then they just end up sitting there looking sad. I love capers especially, so I know I’d love this delicious alternative to the “celeri” version 🙂

    1. Thank you, Charles. I see I’m not the only one buying daikon and then not knowing what to do with it… Frankly this version of remoulade was really great even the second day, so I will prepare it quite often. It also makes this side-dish versatile: good with both Asian and European dishes.

  11. This looks very simple and tasty, but then I do LOVE daikon! My husband isn’t that crazy about daikon, but I think he too would love this recipe because of the wasabi Remoulade. Great new recipe!

    1. Thank you so much, Barb. I have been eating daikon for years, grated like a carrot and added to salads, but since I simmered it with squid and now combined with remoulade sauce, I know I can make excellent dishes with it.

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