Namasu Daikon And Carrot Salad Recipe

I absolutely love this recipe because it’s super refreshing and makes me feel like I’m eating something healthy yet deliciously tangy. Plus, the crunch of the daikon and carrot paired with the toasty sesame seeds gives me those perfect Instagrammable salad vibes!

I love preparing Namasu Daikon and Carrot Salad because it’s such a light and healthful side dish. To make it, I combine julienned daikon radish and carrot with rice vinegar, sugar, and salt.

The balance of flavors is perfect: tangy, sweet, and refreshing. Toasted sesame seeds add a nice nutty crunch to the dish, which makes it that much better.

Ingredients

Daikon Radish:
Having few calories, being high in fiber, and promoting digestion.

Carrot:
High in beta-carotene, it promotes eye and immune health.

Rice Vinegar:
Provides a strong, piquant taste; is low-calorie; and improves digestion.

Sugar:
Imparts sweetness, counterbalances the acidity of vinegar.

Sesame Seeds:
Provides a delicious flavor and aroma; a good source of healthy fats and protein.

Ingredient Quantities

• 1 small daikon radish (about 1 pound), peeled and julienned
• 1 medium carrot, peeled and julienned
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 tablespoon sesame seeds, toasted

Instructions

1. In a big bowl, mix together the daikon radish, which has been cut into matchstick shapes, and the carrot.

2. In another small bowl, mix the rice vinegar, sugar, and salt together by whisking them until the sugar and salt completely dissolve.

3. In the large bowl, pour the mixture of vinegar and daikon and carrot.

4. Ensure an even dressing on the vegetables by tossing them well.

5. Refrigerate the salad for at least 1 hour, or up to 4 hours, to allow the flavors to blend together.

6. Once the salad has had time to marinate, give it a final toss to redistribute the marinade.

7. If so desired, allow any excess liquid to drain off before moving the salad to a serving dish.

8. Just before serving, sprinkle the salad with the toasted sesame seeds.

9. Chilled Namasu Daikon and Carrot Salad is a delightful and invigorating side dish. Serve it alongside grilled meats for a contrast that will bring your taste buds alive, or enjoy it as a solo, crisp treat.

10. Refrigerate any remaining food in a sealed container for no more than 3 days.

Equipment Needed

1. Large bowl
2. Small bowl
3. Whisk
4. Cutting board
5. Knife
6. Vegetable peeler
7. Measuring cups
8. Measuring spoons
9. Spoon or tongs for tossing
10. Plastic wrap or a lid for covering the large bowl
11. Strainer (optional, for draining excess liquid)
12. Serving dish
13. Airtight container (for storing leftovers)

FAQ

• Q: Can I prepare Namasu Daikon and Carrot Salad in advance?You can prepare it a few hours in advance and refrigerate it. The flavors will meld together nicely as it sits.
• Q: How long will the salad stay fresh?A: The salad can stay fresh for up to two days in the refrigerator. Enjoy it fresh, but when stored properly, it maintains its integrity fairly well—up to two days!
• Q: Can I use another type of vinegar instead of rice vinegar?A: For a mild taste, rice vinegar is recommended. However, if you’re in a pinch, you could use apple cider vinegar or white wine vinegar as a substitute.
• Q: Are there any variations I can try?Adding a bit of grated ginger can amp up the flavor even more, or you could add a splash of soy sauce for a great umami flavor.
• Q: Is this salad suitable for a vegan diet?Q: Is the recipe vegan?

  A: Yes, the recipe is entirely plant-based, making it suitable for vegans.

• Q: How can I toast sesame seeds for the salad?Prepare sesame seeds in a dry skillet. Place the skillet over a medium flame, and pour in the sesame seeds. Stir frequently, and remember to shake the pan occasionally, too. After about 5 minutes, when the seeds are a lovely deep color and have released their sesame aroma, remove the skillet from the flame.

Substitutions and Variations

Daikon radish: You may use jicama or turnip in its place, either of which must be peeled and cut into matchstick-sized pieces.
Carrot: Consider substituting julienned cucumber for a different texture.
Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Sweetner: Use honey or agave syrup for a natural sweetness instead of sugar.
Sesame seeds: Use toasted pine nuts or sunflower seeds for a similar nutty crunch.

Pro Tips

1. For extra flavor, consider adding a few drops of sesame oil to the vinegar mixture before tossing it with the daikon and carrot.

2. To enhance texture and taste, lightly sprinkle a pinch of chili flakes or finely chopped fresh chili to the salad for a subtle kick.

3. If you prefer a less sharp taste from the daikon, soak the julienned pieces in cold water for about 10 minutes before mixing them with the other ingredients, then drain well.

4. To ensure even marination and enhance flavor infusion, periodically toss the salad while it’s chilling in the refrigerator.

5. For an added layer of flavor complexity, include a few thin slices of ginger or garlic in the marinating mix, then remove before serving for just a hint of their aromas.