Namasu (Daikon and Carrot Salad)
4 Servings
Total time: 15 min
Adapted from Just One Cookbook
Namasu is carrot and daikon radish lightly pickled in sweetened vinegar. Crunchy and tangy with a bright taste, it‘s a refreshing salad enjoyed year-round. With its celebratory red and white colors, it‘s also an important dish in Osechi Ryori or traditional Japanese New Year foods.
Ingredients
Ingredients
1½ cups Daikon Radish, peeled and shredded
½ cup Carrot, shredded
1 tsp Kosher salt or GF Shiso Ummai Salt
For the Seasonings
1½ Tbsp Sugar
1½ Tbsp Rice Vinegar
1 Tbsp Water
¼ tsp Kosher salt or GF Shiso Ummai Salt
½ tsp Sesame oil (optional)
For the Garnish
1–2 strips yuzu or lemon zest (optional)
Instructions
Peel 14 oz daikon radish. Next, peel 3 oz carrot.
Cut the daikon in half so each piece is 2 inches long. This will be the length of the daikon matchsticks in the final dish. Next, julienne the daikon: First, cut the daikon lengthwise into thin slabs about ⅛ inch (3 mm) thick.
Then, stack a few slabs together and cut the daikon into matchsticks, about ⅛ inch (3 mm) thick. Put them in a large bowl. Repeat with the remaining slabs.
Julienne the carrot: Cut it lengthwise into thin slabs and then into matchsticks about ⅛ inch (3 mm) thick. Add them to the bowl with the daikon.
Add 1 tsp salt to the bowl and gently rub it into the vegetables. Set aside for 10 minutes.
Meanwhile, in a large bowl combine all the ingredients for the seasonings: 1½ Tbsp sugar, 1½ Tbsp rice vinegar (unseasoned), 1 Tbsp water, and ¼ tsp Diamond Crystal kosher salt.
Whisk well together until the sugar is completely dissolved.
Squeeze the liquid from the daikon and carrot matchsticks. Add them to the bowl with the seasonings and toss well to combine.
Cut off 1–2 strips yuzu or lemon zest from the base of the fruit. Flip them over and cut off the white pith, if any. Then, cut the zest into thin julienned strips.
You can keep the leftovers in an airtight container and keep them for 3 days in the refrigerator or for up to a month in the freezer.
