Light, crisp, and gently sweet-tart — this classic Japanese vinegar salad brightens any plate 🌿✨. Paper-thin ribbons of daikon and carrot soak up a delicate rice-vinegar dressing for a refreshing bite.
Ingredients
🥕 Carrot, julienned: 150 g (5.3 oz)
🥬 Daikon radish, julienned: 300 g (10.6 oz)
🧂 Salt: 1/2 tsp (3 g / 0.1 oz)
🍚 Rice vinegar: 60 ml (1/4 cup / 2 fl oz)
🍬 Sugar: 20 g (1 1/2 tbsp / 0.7 oz)
💧 Water: 30 ml (2 tbsp / 1 fl oz)
🌿 Toasted sesame seeds: 1 tsp (3 g / 0.1 oz)
🧂 Pinch of salt to finish (optional)
Preparation
1️⃣ Toss julienned daikon and carrot with 1/2 tsp salt; rest 10 min to draw out moisture.
2️⃣ Squeeze gently to remove excess liquid.
3️⃣ In a bowl, whisk rice vinegar, sugar, and water until sugar dissolves.
4️⃣ Add vegetables; toss to coat. Marinate 15–20 min (or up to 2 hrs in the fridge).
5️⃣ Sprinkle with toasted sesame seeds and a tiny pinch of salt if needed. Serve chilled.
Total Time
🕒 Prep: 10 minutes
🧊 Marinate: 20 minutes
⏳ Total: 30 minutes
Nutritional Value
🍽️ Nutrition (per serving):
🔋 Energy: 60 kcal
💪 Protein: 1 g
🧈 Fat: 1 g
🍞 Carbohydrates: 12 g
🧂 Sodium: 240 mg
Advice
For extra fragrance, add a few strips of yuzu/lemon zest to the marinade.
Status
Clean, crunchy, and zesty — Daikon & Carrot 🥕 Namasu is the pop of freshness every table needs. #grannyzen #namasu #japanesesalad #refreshing
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