Skip to content Skip to sidebar Skip to footer

Recipe: Namasu Rice Salad with Pickled Daikon Radish and Carrots

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.

Namasu Rice Salad With Pickled Daikon Radish And Carrots Ingredients

  • cup rice vinegar

  • 2 tablespoons white sugar

  • teaspoon salt

  • 1 cup matchstick-cut carrots

  • 1 cup matchstick-cut daikon radish

  • 2 cups water

  • 1 cup basmati rice

  • 1? tablespoons vegetable oil

  • 1 tablespoon lime juice

  • 2 teaspoons grated ginger

  • 1 teaspoon sesame oil

  • 1 clove garlic, minced

  • teaspoon chile paste (such as sambal oelek), or to taste

  • teaspoon salt

  • ? cup chopped fresh cilantro

  • cup chopped roasted peanuts

  • 2 green onions, thinly sliced

How to Make Namasu Rice Salad With Pickled Daikon Radish And Carrots

  1. 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.

  2. 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.

  3. 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.

Namasu Rice Salad With Pickled Daikon Radish And Carrots Nutritions

  • Calories: 215.6 calories

  • Carbohydrate: 33.8 g

  • Cholesterol:

  • Fat: 7.8 g

  • Fiber: 1.8 g

  • Protein: 4.3 g

  • SaturatedFat: 1.2 g

  • ServingSize:

  • Sodium: 466.8 mg

  • Sugar: 6.1 g

  • TransFat:

  • UnsaturatedFat:

Namasu Rice Salad With Pickled Daikon Radish And Carrots Reviews

  • A couple things when youre making this recipe. Firstly, Id suggest making slightly more dressing than it directs. The coating is VERY light. Especially if you add a protein, as I did (shrimp). Second, dont let the dressings taste scare you before you actually dress the salad Its definitely meant to be paired with the pickled vegetables. I made this recipe in steps and while the rice was a little dry (it had been refrigerated overnight), it was nice to be able to do pieces here and there. My pickles were refrigerated for a little over 24 hrs and they were still crisp and delightful. Ultimately, this still gets three stars because the flavor profile is just a little too tame. I served the salad cold which does dull flavors a touch but Id say maybe a little more chili paste. A little more lime juice. Just some overall kick

  • Made some changes, grocerys store was out of daikon, put in diced cucumbers. It was OK. Not the greatest, but not bad.

Source: Namasu Rice Salad with Pickled Daikon Radish and Carrots

MasTer
MasTer alone

Post a Comment for "Recipe: Namasu Rice Salad with Pickled Daikon Radish and Carrots"