Namasu Daikon And Carrot Salad Recipes

MARINATED DAIKON AND CARROT SALAD (NAMASU)

Marinated Daikon and Carrot Salad (namasu) image

I've been making this for years. I took a recipe and changed it, it had 30g of carrots, and I like about equal weight of carrot and daikon. I make this using my zester which is nothing like a Microplane zester. It's small, hand held tool (with 6 holes at one end) which you drag down the food to get long thin ribbons. Works really well for these Japanese salads.

Provided by JustJanS

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

350 g white radishes or 350 g daikon radishes
350 g carrots
1/2 teaspoon salt
4 tablespoons rice wine vinegar
1 teaspoon dashi powder, dissolved in
1 tablespoon hot water
1 tablespoon mirin
1 tablespoon sugar
salt

Steps:

Cut the carrot and daikon into the thinest strips you can; I use a zester to do this and it works really well.
Sprinkle the vegetables with the half teaspoon of salt and allow to stand in a colander 10-15 minutes or until limp.
Transfer to a bowl.
Mix the remaining ingredients together and pour over the vegetables.
Taste for salt.
This can be used immediately, but marinating it for 24 hours will improve it; just keep it well covered as the radish can be a bit"smelly'" in your fridge.

Nutrition Facts : Calories 48.1, Fat 0.2, SaturatedFat 0.1, Sodium 270.6, Carbohydrate 10.9, Fiber 2.9, Sugar 5.7, Protein 1.4

DAIKON-CARROT SALAD

Daikon-Carrot Salad image

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds daikon, peeled
Kosher salt
1 pound carrots
1 tablespoon grated peeled ginger
3 tablespoons unseasoned rice vinegar
2 teaspoons fresh lime juice
1/4 cup vegetable oil
1 teaspoon toasted sesame oil
1 3/4 teaspoons black sesame seeds

Steps:

Shave the daikon into ribbons with a vegetable peeler. Toss with 1/4 teaspoon salt in a colander; let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile, shave the carrots into ribbons with the peeler.
Make the dressing: Whisk the ginger, vinegar, lime juice and 1/2 teaspoon salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended.
Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1 tablespoon seeds to the dressing.
Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.

Nutrition Facts : Calories 185 calorie, Fat 15 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 163 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 5 grams, Sugar 4 grams

NAMASU RICE SALAD WITH PICKLED DAIKON RADISH AND CARROTS

Namasu Rice Salad with Pickled Daikon Radish and Carrots image

Pickled carrot and daikon radish can be found in Korean, Vietnamese, and Japanese cuisine. Combined with rice in this cool, light and flavorful salad, it will remind you of sushi and rice rolls. Shrimp or crab can be added to make this into a main dish salad.

Provided by AnnInLondon

Categories Salad Grains Rice Salad Recipes

Time 1h50m

Yield 6

Number Of Ingredients 17

Ingredients

¼ cup rice vinegar
2 tablespoons white sugar
½ teaspoon salt
1 cup matchstick-cut carrots
1 cup matchstick-cut daikon radish
2 cups water
1 cup basmati rice
1 ½ tablespoons vegetable oil
1 tablespoon lime juice
2 teaspoons grated ginger
1 teaspoon sesame oil
1 clove garlic, minced
½ teaspoon chile paste (such as sambal oelek), or to taste
½ teaspoon salt
⅓ cup chopped fresh cilantro
¼ cup chopped roasted peanuts
2 green onions, thinly sliced

Steps:

Whisk rice vinegar, sugar, and 1/2 teaspoon salt together in a bowl; add carrots and radish and stir until well-coated. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, until flavors blend, at least 1 hour. Drain.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid is absorbed, 20 to 25 minutes. Spread rice out on a baking sheet and cool to room temperature.
Whisk vegetable oil, lime juice, ginger, sesame oil, garlic, chile paste, and remaining salt together in a large bowl. Add rice, drained carrot mixture, cilantro, peanuts, and green onions to the bowl; stir until salad is well-coated. Serve warm or cold.

Nutrition Facts : Calories 215.6 calories, Carbohydrate 33.8 g, Fat 7.8 g, Fiber 1.8 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 466.8 mg, Sugar 6.1 g

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