Carrot, Daikon & Buffalo Cheese Salad with Kaffir Lime & Dill Dressing

I’m very much a ‘hot’ person, especially in winter. Soups and teas usually win out against cold drinks and salads; however the other night I needed something really light and fresh to go with dinner. I came up with this salad after a friend had given me some kaffir limes from her tree, which is so laden at the moment she didn’t know what to do with them.

The perfume of kaffir limes is absolutely fantastic – once they are in the house, I’ve even been known to roll one between my hands just to get the aromatherapy hit! The smell of these seasonal citrus fruits is insanely gorgeous – just a single spritz can liven up your the aroma of a whole room.

Many people aren’t sure what to do with kaffir limes, but you can actually use them pretty much the same way as you would any other lime – just taste-check as you go, as they can be a bit stronger.

Carrot, Daikon & Buffalo Cheese Salad with Kaffir Lime & Dill Dressing

Ready in 15 minutes. Serves 4.


  • 2 large carrots, shaved (I used a vege peeler)
  • 1/2 large daikon, shaved
  • 3 large cos leaves, roughly chopped
  • 4 pieces marinated buffalo cheese

For the dressing:

  • 2 large dill fronds, finely chopped
  • 15ml apple cider vinegar
  • 15ml good quality olive or avocado oil (or use the oil from the marinated cheese)
  • Juice and zest of 1/2 kaffir lime (to taste)


To make the dressing, combine all ingredients in a jar, and shake vigorously. Taste, adding a little more lime or oil if required. Leave for 15-20 minutes so flavours can combine. Dressing will keep for up to a week in the fridge in a sealable container.

Using a potato peeler or mandolin, shave carrot and daikon into thin pieces. Add chopped cos leaves and mix well. Tear marinated buffalo cheese over the top.

When ready to serve, pour dressing over the salad (you probably need about half of it), ensuring you get some lime zest and dill. Mix through and serve immediately.