Servings: 4 serves
Pickled Daikon and Carrot (Kōhaku Namasu 紅白なます）
Kouhaku Namasu is a delicious and refreshing Japanese New Year's specialty! This carrot & daikon vinegared salad is a tasty side to many dishes!
Ingredients
- 250 g daikon *1
- 50 g carrot
- 1 tsp sea salt
Vinegar Mix
- 4 tbsp rice vinegar *2
- 2 tbsp sugar
- 1 tsp sesame seeds for garnish
Instructions
- Wash the daikon and carrot.
- Peel the daikon radish and carrot. Using a sharp knife or a mandoline slicer, cut them into thin julienne strips about 2-3 inches long.
- Place the julienned daikon and carrot in a bowl. Sprinkle with 1 teaspoon of salt and gently mix. Let it sit for about 10 minutes.
- Squeeze the excess water out of the daikon and carrot with your hands then discard the water and return the daikon and carrot to the bowl.
- In a small mixing bowl, combine all the vinegar ingredients and let the sugar dissolve completely.
- Pour the vinaigrette over the daikon and carrot. *3
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to an hour. This allows the flavors to meld and the vegetables to pickle slightly.
- Before serving, give the namasu a gentle stir. You can garnish it with a sprinkle of toasted sesame seeds if desired.
- Serve as a side along with other dishes.
Notes
*1 If you get a whole daikon, use the top 1/3 of the daikon which is crunchy and sweet.
*2 You can substitute rice vinegar with apple cider vinegar or white vinegar.
*3 If you let it rest for about an hour, the vinegar seasonings will be absorbed by the daikon and carrot and you can enjoy a settled more mellow flavor.
*4 Can store in an airtight container for a week in the fridge.
Nutrition
Calories: 33kcal, Carbohydrates: 8g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 591mg, Potassium: 80mg, Fiber: 1g, Sugar: 7g, Vitamin A: 849IU, Vitamin C: 6mg, Calcium: 8mg, Iron: 1mg