Creamy Daikon Salad – Low Carb Potato Salad Alternative

Creamy Daikon Salad
Dairy Free Grain Free Keto Friendly Kid Friendly Low Carb 

Nutrition: 100 Calories | 2.5g Net Carbs | 3.5g Protein | 7.9g Total Fat

An easy low carb potato salad alternative, this creamy daikon salad filled with hard boiled eggs and bacon is a fun flavorful side dish.

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If you’re looking for a creamy side salad, this is a fun one to try. The flavors and textures are very similar to a potato salad while being very low carb. All you need is one daikon radish and a couple other kitchen staples. The first time I tried a daikon radish was when it arrived with my weekly vegetables. The daikon radish looks like a huge white carrot. It has a mild radish flavor and not a lot of heat. When the radish is boiled for this recipe, all the heat goes away. The texture is also soft when cooked and similar to a potato. This creamy daikon salad is a tasty side, perfect for summer BBQ’s. I like to make up a big bowl to have ready for easy lunches too.

Make Hard Boiled Eggs


The first part of the this creamy salad is hard boiled eggs. So, get the eggs cooking while you’re working on everything else. First, put four eggs in a small sauce pan and cover with cold water. Then, put the pan on the stove and bring the water to a boil. Next, put a lid on the pot and remove it from the heat. Let the eggs cook covered in the hot water for ten minutes. Finally, after ten minutes, pour off the hot water. Stop the eggs from cooking too much by covering them in ice water. After the eggs have cooled they will be ready to peel.

Prep the Daikon Radish

Daikon radish is easy to prepare. First, peel the large root and cut off the ends. These pieces can all be thrown away. Then, cut the daikon into cubes. Lastly, boil the radish in a pot full of water for eight to ten minutes until the cubes are fork tender.

Sauté Bacon

The last element in this easy salad is bacon. While the daikon is cooking, cut up half a pound of bacon into one inch pieces. Then, sauté the bacon in a small pan until its crispy. When the bacon is cooked, remove it from the pan and drain off the extra grease on a plate lined with paper towels.

Whisk Up the Creamy Sauce

The sauce for this creamy daikon salad is really easy. All you need is a couple staples. In a large mixing bowl whisk together mayonnaise, mustard, white vinegar and season salt.

Mix It All Together

After you have the sauce ready, peel and dice the hard boiled eggs. Then, add the cooked daikon, diced egg and cooked bacon to the mixing bowl. Stir everything together until it is all coated in the creamy sauce. The last step is to refrigerate you creamy daikon salad for a couple hours to let the flavors combine. Serve the salad cold or at room temperature. Enjoy.

Other recipes to check out: Creamy Loaded Cauliflower Salad with Bacon and Cheese, Pickled Cauliflower Salad, and Make-Ahead Layered Salad with Peas and Bacon.

Creamy Daikon Salad – Low Carb Potato Salad Alternative

An easy low carb potato salad alternative, this creamy daikon salad filled with hard boiled eggs and bacon is a fun flavorful side dish.

Total Time: 30 min
Prep Time: 10 min
Cook Time: 20 min

Ingredients

  • Large Daikon Radish, about 3 pounds
  • 4 Eggs
  • 1/2 lb Bacon
  • 1/2 Cup Mayonnaise
  • 1 Tbsp Mustard
  • 1 Tbsp White Vinegar
  • 1.5 tsp Season Salt

Directions

  1. Put the eggs in a pot and cover with cold water. Bring the water to a boil. Once the water starts boiling, put a lid on the pan and remove it from the heat. Let the eggs cook for 10 minutes. After 10 minutes, chill the eggs in ice water.
  2. While the eggs are cooking, cut the ends off the radish and discard. Peel the radish, and cut it into cubes. Put the cubed daikon radish in a large pot and cover with water. Bring the water to a boil and boil for 8-10 minutes until the cubes are fork tender.
  3. Cut the bacon into pieces, and sauté the bacon until it’s crispy. When the bacon is finished cooking, drain it on a paper towels.
  4. In a large mixing bowl whisk together the mayonnaise, mustard, vinegar and salt. Set the bowl aside.
  5. When the daikon radish is fork tender, drain off the water. Add the cooked radish to the mixing bowl with the sauce.
  6. Peel the hard boiled eggs. Then, dice them and add to the bowl with the radish. 
  7. Add the cooked bacon to the mixing bowl and mix everything together. Chill the creamy daikon salad in the refrigerator for a few hours and let the flavors combine. Serve chilled or at room temperature. Enjoy.

Nutrition: 

Yield: 16 servings, Serving Size: 1/2 Cup

Amount Per Serving:  Calories: 100,  Total Fat: 7.9g, Saturated Fat: 1.7g,  Cholesterol: 60.6mg, Sodium: 302.2mg, Carbohydrates: 3.8g, Fiber 1.3g, Sugars: 2.2g, Protein 3.5g

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3.7/5 (6 Reviews)

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