Honeyed daikon, carrot and papaya salad

Honeyed daikon, carrot and papaya salad
  • 4 servings
  • 0:20 Preparation
  • 0:15 Cooking
  • 1:35 Total Time


Add all
  • 1 cup
    (250 mL)

    peeled and grated daikon

  • 1 cup
    (250 mL)

    peeled and grated carrots

  • 4 Tbsp.
    (60 mL)

    rice vinegar

  • 2 Tbsp.
    (30 mL)


  • 2 tsp.
    (10 mL)

    Dijon mustard

  • 1 Tbsp.
    (15 mL)

    lemon juice

  • 4 Tbsp.
    (60 mL)

    sunflower oil

  • 3/4 cup
    (190 mL)

    papaya, cut into sticks

  • sufficient quantity, mesclun lettuce

  • 5

    fresh coriander sprigs


Put the daikon and grated carrots in two separate bowls, Mix half the vinegar and half the honey and pour over the daikon. Mix and let marinate for at least 1 hour.

In a third bowl, mix the remaining vinegar and honey, mustard and lemon juice. Whisk these ingredients, adding the oil to make a well-blended sauce.

Peel the papaya, slice it 1/2 cm (1/4 in.) thick and cut into sticks.

Gently drain the daikon once it's fully marinated. Put all the ingredients in a bowl, pour in the vinaigrette, season and mix.

Serve on a bed of mesclun lettuce and garnish with some coriander leaves.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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