This vibrant, crunchy salad brings together Korean or Japanese cabbage, sweet mandarin, carrots, edamame, and tangy quick-pickled daikon. Everything is tossed in a creamy miso-tahini vinaigrette and topped with crunchy uncooked ramen noodles and optional chili crisp. Every bite is a delicious mix of flavor and texture.

Prep Time: 15 minutes (plus 15-minute quick pickle chill)
Cook Time: 0 minutes
Yield: 4 servings

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What You’ll Need

For the Salad:

• 4 cups Korean or Japanese cabbage, thinly shredded
• 1 cup carrot, julienned or shredded
• ¾ cup shelled edamame (blanched or thawed from frozen)
• ¼ cup snow peas, thinly sliced
• ½ cup canned mandarin oranges or yuzu segments (in syrup, drained)
• 1 package instant ramen noodles, crushed (uncooked)
• 1–2 tablespoons Gochujaru chili flakes (for garnish)
• 1 tablespoon toasted sesame seeds (for garnish)
• 2 tablespoons chopped scallions (for garnish)
• Optional: Season with contents of ramen seasoning packet for extra flavor

For the Quick Pickled Daikon:

• ¾ cup daikon radish, julienned
• ¼ cup rice vinegar
• ¼ cup water
• 2 tablespoons sugar
• ¼ teaspoon salt

For the Miso-Tahini Vinaigrette:

• ¼ cup tahini
• 1 tablespoon white miso paste
• 1 tablespoon maple syrup
• 1 teaspoon soy sauce
• 2 tablespoons apple cider vinegar
• 2¼ teaspoons coconut sugar
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 1 clove garlic, grated or minced
• 4 tablespoons warm water (to thin as needed)

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Instructions

1. Quick Pickle the Daikon

• In a small saucepan, combine rice vinegar, water, sugar, and salt. Bring to a boil.
• Place julienned daikon in a heat-safe bowl or jar and pour the hot mixture over it.
• Let it cool at room temperature for 5–10 minutes, then refrigerate for at least 15 minutes.

2. Prepare the Vegetables

• While the daikon chills, shred the cabbage, julienne the carrot, and thinly slice the snow peas.
• Drain and chop the mandarin oranges if needed.
• In a large bowl, combine cabbage, carrot, edamame, snow peas, and mandarin.

3. Make the Miso-Tahini Vinaigrette

• In a bowl or jar, whisk together tahini, miso, maple syrup, soy sauce, apple cider vinegar, coconut sugar, salt, pepper, and garlic.
• Add warm water and whisk until pourable.

4. Assemble the Salad

• Drain the chilled daikon and add it to the salad bowl.
• Pour vinaigrette over everything and toss to coat evenly.

5. Add the Crunch

• Just before serving, sprinkle on the crushed ramen noodles.
• Add chili crisp if using.
• Optional: Sprinkle some or all of the ramen seasoning packet for added savory depth.

6. Garnish and Serve

• Finish with toasted sesame seeds and chopped scallions.
• Serve immediately for the best texture.

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Chef’s Notes

• Pickle Boost: Make extra quick-pickled daikon — it lasts in the fridge up to a week and is perfect in wraps or rice bowls.
• Crunch Upgrade: Toast the ramen noodles in a dry pan for a nuttier, golden crunch.
• Make It a Meal: Add shredded rotisserie chicken or crispy tofu for protein.
• Storage Tip: Store dressing and noodles separately if prepping ahead to keep things crisp.