This Mango Daikon Radish Mint Salad is fresh, fruity, minty, and deceptively easy to make!
I’ve used mint in this one because its freshness really helps enhance the sweetness of the mango. For the same reason, I love adding a squeeze of zingy lime juice to mango salads as its fragrant acidity perfectly balances the candy-like cubes of mango.
Daikon radish tastes quite similar to normal radish but has a much milder flavour. Also sometimes known as white radish, Japanese radish, winter radish, Oriental radish or mooli radish, it is a large, long and completely white root plant.
It is often used in Japanese cuisine, and is commonly made into pickles, grated, or added added to winter stews.
The green leaves of the plant are often eaten too, either pickled or added to stir fries. It’s incredibly healthy, boasting high levels of vitamin C and enzymes that aid digestion, among many other benefits. In Japan, is often eaten with raw fish as it has anti-bacterial properties.
I decided to add daikon radish to this salad as it really works well with the other flavours and textures. Its peppery crunch pairs beautifully with the fragrant, juicy mango, the wonderfully refreshing mint, the heady aroma of tangy lime, and the hint of piquant chilli.
You can buy daikon radish (often called mooli in the UK) in the exotic vegetable section of a lot of big supermarkets, from Asian supermarkets or from good vegetable markets. If you can’t get hold of it, a handful of normal radishes would also work really well as a substitute.
This salad is really easy to make and is great for preparing ahead too, so it’s perfect for entertaining guests! It goes really well with curries, or may I recommend serving it alongside my:
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Mango Daikon Radish Mint Salad
- 1 mango, peeled and diced
- Handful of fresh mint, finely chopped
- 1/2 medium-sized daikon radish*, peeled and diced
For the dressing:
- Juice of 1 lime
- 2 tablespoons olive oil
- 1 teaspoon agave syrup (or sub any other sweetener)
- Salt, to taste
- Optional: pinch of cayenne chilli pepper, to taste
- Place mango, mint and daikon radish in a bowl
- Mix together all ingredients for the dressing in a separate small bowl
- Pour dressing over the salad and mix well
- Best served fresh, but keeps in the fridge for up to a few days
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of these films, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.