Crisp Romaine & Purple Daikon Salad with Maple-Lime Aleppo Vinaigrette

This crisp romaine and purple daikon salad is a refreshing fusion of color, crunch, and clean flavor.

It brings together earthy red cabbage, peppery daikon, and bright cilantro, all tossed in a bold and flavorful Maple-Lime Aleppo Vinaigrette.

The result? A salad that’s sweet, tangy, mildly spicy, and perfect as a light meal or side.

Ready in 15 minutes, naturally vegan and gluten-free — it’s ideal for busy weeknights or make-ahead lunches.

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Looking to boost your vinaigrette game? Check out our guide on Elevate Your Salad With These Key Dressing And Vinaigrette Ingredients for smart swaps and bold flavor ideas.

What Is Aleppo Pepper?

Aleppo pepper flakes are a staple of Middle Eastern cuisine, particularly celebrated in Syrian and Turkish kitchens. They offer a mild, fruity heat — less intense than standard chili flakes — with rich, slightly smoky undertones.

In vinaigrettes, they create a warm, flavorful base that pairs especially well with sweet ingredients like maple syrup and citrus.

Their balanced warmth and subtle fruitiness make them perfect not just for salads, but also marinades, dips, and roasted dishes.

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Want to explore more? Dive into the full story in our guide: Aleppo Pepper: A Culinary Delight From The Middle East

What This Salad Is

Maple and lime offer a natural pairing of sweet and citrusy brightness, while Aleppo pepper adds a mellow heat.

Together, they create a beautifully balanced vinaigrette that enhances the fresh crunch of raw vegetables — without overpowering them.

This salad is more than just a side — it’s a refreshing, colorful centerpiece for any meal.

It’s packed with texture from the crisp romaine and shredded cabbage, bold flavor from the cilantro and vinaigrette, and a peppery bite from the purple daikon radish.

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For other flavor-packed ideas, you might also love our Apple Celery and Cranberry Salad with a Creamy Lemon Vinaigrette — another bright and refreshing recipe featuring bold vinaigrettes and fresh crunch.

What You Will Need To Make Crisp Romaine & Purple Daikon Salad with Maple-Lime Aleppo Vinaigrette

Prep Time: 10 minutes | Total Time: 15 minutes

Servings: 2–3 | Calories: ~160 per serving

Cuisine: Healthy, Fusion | Course: Salad

Ingredients

For the Salad:

1 head petite romaine lettuce, chopped

1 cup shredded red cabbage

1/2 purple daikon radish, diced or julienned

1/2 cup fresh cilantro, chopped

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For the Maple-Lime Aleppo Vinaigrette:

1/4 cup fresh lime juice (about 2 limes)

2 tbsp rice vinegar

1/2 tsp maple syrup (or honey)

1 small garlic clove, minced

1–2 tsp stone ground mustard

1/3 cup extra virgin olive oil

2 tbsp fresh cilantro, finely chopped

1/2–1 tsp Aleppo pepper flakes (to taste)

Salt and black pepper, to taste

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Culinary Tip:

Want even more depth?

• Add a teaspoon of toasted sesame oil to the vinaigrette for a smoky Asian twist
• Sprinkle in crushed roasted peanuts for crunch

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How To Make Crisp Romaine & Purple Daikon Salad with Maple-Lime Aleppo Vinaigrette

1. Make the Vinaigrette

Whisk together the lime juice, rice vinegar, maple syrup, and garlic. Slowly drizzle in the olive oil while whisking until emulsified.

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Stir in chopped cilantro and Aleppo pepper flakes. Let sit for 5 minutes to let flavors meld.

2. Assemble the Salad

In a large bowl, combine the romaine, red cabbage, daikon, and cilantro. Toss gently to mix.

3. Dress & Serve

Drizzle the vinaigrette over the salad just before serving. Toss lightly and enjoy immediately.

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Recipe Notes

Make it ahead: Store the dressing separately to keep the salad fresh.

Vegan-friendly: Made with maple syrup instead of honey.

Flavor boost: Add avocado slices, toasted seeds, or grilled tofu or shrimp for a full meal.

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Try This Next!

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Love citrus in your salads? Don’t miss our seasonal favorite: Roasted Butternut Squash & Blood Orange Salad with a Toasted Pecan Vinaigrette. It’s warm, sweet, tangy — and perfect for fall and winter meals.

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