Best 3 Namasu Rice Salad With Pickled Daikon Radish And Carrots Recipes
Namasu rice salad is a refreshing and flavorful Japanese dish made with pickled daikon radish, carrots, and a sweet and tangy dressing. It is often served as a side dish or appetizer, but it can also be enjoyed as a light main course. The pickled vegetables add a bright and tangy flavor to the salad, while the dressing helps to balance out the flavors and add a touch of sweetness. Namasu is a popular dish to serve during the Obon festival, which is a Japanese holiday that honors the spirits of the dead. It is also a common dish to serve at New Year's celebrations, as it is believed to bring good luck and fortune in the coming year.
Check out the recipes below so you can choose the best recipe for yourself!
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.
Provided by AnnInLondon
Categories Salad Grains Rice Salad Recipes
Time 1h50m
Yield 6
Number Of Ingredients 17
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
JAPANESE PICKLED DAIKON AND CARROT SALAD
Crunchy and fresh, with a delightful flavor, this is a nice side to go with some of your other salads, vegetables, and chutneys. Not really a salad in the Western culinary sense, but more of a condiment, like seaweed salad. Prep time does not include refrigeration time. :)
Provided by PalatablePastime
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and finely shred carrot and daikon.
- Put vegetables into large bowl; sprinkle with salt and let stand for 30 minutes.
- Gently squeeze out as much water as possible from vegetables.
- In a bowl, combine vinegar, soy sauce, ginger and sugar, stirring until sugar dissolves.
- add vegetables and refrigerate for 8 hours.
- Salad will keep for up to 1 week in sealed container in refrigerator.
Nutrition Facts : Calories 14.9, Sodium 633.8, Carbohydrate 3.6, Fiber 0.4, Sugar 2.8, Protein 0.2
MARINATED DAIKON AND CARROT SALAD (NAMASU)
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
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
Tips:
- Use a mandoline or sharp knife to thinly slice the daikon radish and carrots for a uniform texture and even cooking.
- Make sure to rinse the daikon radish and carrots thoroughly after slicing to remove any excess starch.
- If you don't have rice vinegar on hand, you can substitute a mixture of white vinegar and sugar in a 1:1 ratio.
- To save time, you can use pre-cooked sushi rice. Just be sure to rinse it thoroughly before using.
- To make the salad more colorful, add some chopped green onion or cilantro.
- For a vegan version of the salad, omit the bonito flakes.
Conclusion:
Namasu rice salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover rice. The pickled daikon radish and carrots add a tangy and crunchy element to the salad, while the sesame seeds and bonito flakes add a nutty and savory flavor. This salad is sure to be a hit at your next potluck or party.
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