This is barely a recipe — and that’s exactly why it earns a spot in our weekly rotation. It’s a Japanese daikon salad: crunchy strips of daikon, carrot, and cucumber salted to draw out the water, then tossed with a can of tuna, a little salt and pepper, and Japanese mayonnaise. Ten minutes, mostly hands-off, and it disappears fast.

The one step that matters is the salt. Massaging the shredded vegetables with a pinch of salt and letting them sit softens them slightly and pulls out excess water, so the salad stays crisp instead of turning watery once the mayo goes in. Here’s how I make it.

A glass bowl of Japanese daikon salad — shredded daikon, carrot, and cucumber tossed with tuna and mayonnaise

Why You’ll Love This Recipe

Crunchy and fresh. Salting keeps the vegetables crisp, never soggy.
Pantry-friendly. A can of tuna and a squeeze of mayo turn raw veg into a meal-worthy side.
No cooking. Just shred, salt, squeeze, and mix.
A real everyday side. The kind of unfussy dish that actually shows up on Japanese home tables.

What is Japanese Daikon Salad?

Daikon is the long white Japanese radish — mild, juicy, and pleasantly crisp when raw. Shredded into fine strips it makes a fantastic base for a quick salad. This version leans on the classic Japanese pairing of vegetables with canned tuna and mayonnaise (think tuna-mayo, a beloved combination that fills onigiri and tops salads all over Japan). It’s cool, crunchy, and lightly creamy — a nice counterpoint to a heavier main.

If you like these simple cold sides, you might also enjoy my tataki ume kyuri (smashed cucumber) or kinpira gobo.

Ingredients (Serves 2–3)

Ingredient	Amount	Notes
Daikon radish	About 150 g	Cut into fine matchsticks
Carrot	1/3	Cut into fine matchsticks
Cucumber	1/2	Cut into fine matchsticks
Salt	1 tsp	For salting the vegetables
Canned tuna	1 can (about 70 g)	Drained
Japanese mayonnaise	1–2 tbsp	To taste
Salt and pepper	To taste	For seasoning at the end

What ties it together is Japanese mayonnaise — richer and tangier than the Western kind, and worth seeking out. A Japanese julienne slicer makes shredding the vegetables into even matchsticks quick work, but a knife is fine too.

How to Make Daikon Tuna Salad

Step 1: Shred the Vegetables

Cut the daikon, carrot, and cucumber into fine matchsticks and put them in a bowl. Thin, even strips soak up the seasoning better and give the salad a nice texture.

Shredded daikon, carrot, and cucumber matchsticks in a glass bowl with a slicer

Step 2: Salt and Rest

Sprinkle the salt over the vegetables, toss to coat, and let them sit for about 5–10 minutes. You’ll see water start to bead on the surface — that’s exactly what you want.

A measuring spoon of salt being added to the shredded vegetables

Step 3: Squeeze Out the Water

Take handfuls of the vegetables and squeeze firmly to wring out as much liquid as you can. This is the key step — well-drained vegetables keep the salad crisp and stop the mayo from going watery.

Salted and squeezed shredded vegetables, reduced in volume, in a metal bowl

Step 4: Add the Tuna

Drain the canned tuna and add it to the squeezed vegetables. I use a no-salt, no-oil tuna here, but any canned tuna works — just drain it well.

A pouch of Japanese tuna flakes next to the bowl of squeezed vegetables

Step 5: Season and Mix

Add the mayonnaise and a little salt and pepper, then toss everything together until evenly coated. Taste and adjust — a touch more mayo for creaminess, more pepper for bite.

Tuna, salt and pepper, and mayonnaise being added to the vegetables in the bowl

The daikon salad tossed together with tuna and mayonnaise in a metal bowl

Transfer to a bowl and serve. It’s best cold, straight from the fridge on a hot day.

The finished Japanese daikon tuna salad served in a glass bowl

Tips and Variations

Squeeze well. Don’t skip wringing out the water — it’s the difference between crisp and soggy.
Add corn or edamame. A handful of either makes it a little heartier and sweeter.
A splash of soy or ponzu. Stir in a few drops for a more savory, Japanese-leaning flavor.
Top with sesame. A sprinkle of toasted sesame seeds adds nuttiness.

What to Serve It With

This salad is a light, fresh side next to almost any Japanese main:

Alongside teriyaki chicken or tonkatsu to cut the richness.
With rice and miso soup as part of a home-style set.
Packed into a bento box — it holds up well.

Storing

Keeps for 1–2 days in a sealed container in the fridge. The vegetables release a little more water over time, so give it a quick stir before serving and add a touch more mayo if needed. It doesn’t freeze well — the texture is all about that fresh crunch.