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Namasu Rice Salad with Pickled Daikon Radish and Carrots
Namasu Rice Salad with Pickled Daikon Radish and Carrots
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
110 minutes
"Japanese Namasu Salad: Sweet pickled carrots, daikon radish, and rice for a light and flavorful dish."
Ingredients:
  • 2 cups water
  • 1 cup basmati rice
  • 0.25 cup rice vinegar
  • 2 tablespoons white sugar
  • 1 cup matchstick-cut carrots
  • 1 cup matchstick-cut daikon radish
  • 1.5 tablespoons vegetable oil
  • 1 tablespoon lime juice
  • 2 teaspoons grated ginger
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 0.5 teaspoon chile paste (such as sambal oelek), or to taste
  • 0.33333334326744 cup chopped fresh cilantro
  • 0.25 cup chopped roasted peanuts
  • 2 green onions, thinly sliced
Instructions:
  • In a bowl, combine rice vinegar, sugar, and 1/2 teaspoon salt. Toss in carrots and radish until evenly coated. Cover with plastic wrap, chill in the refrigerator for at least 1 hour, stirring occasionally for flavors to meld. Drain before serving.
  • In a saucepan, bring water and rice to a boil. Then, lower the heat to medium-low, cover, and let it simmer for 20 to 25 minutes until the rice is tender and the liquid is absorbed. Spread the cooked rice on a baking sheet and allow it to cool to room temperature.
  • In a large bowl, combine vegetable oil, lime juice, ginger, sesame oil, garlic, chile paste, and a pinch of salt. Add rice, carrots, cilantro, peanuts, and green onions; mix well until everything is coated evenly. Enjoy warm or cold.

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