A traditional Japanese dish celebrated for its bright flavours, crisp texture, and wholesome ingredients. Made with thinly sliced daikon radish and carrots—two root vegetables known for their nutritional value—this salad offers a refreshing crunch, balanced by a light and flavorful dressing of rice vinegar, pure maple syrup, and a touch of water, finished with fragrant lemon zest. The result is a harmonious blend of sweet, tangy, and citrus notes that awaken the palate and complement a wide range of main dishes.

From a health perspective, Namasu Salad is a nutrient-rich, low-calorie option that supports overall wellness:

• Daikon radish is rich in vitamin C, potassium, and digestive enzymes, which promote immune function and support better digestion. It has detoxifying properties and can help maintain hydration due to its high water content.
• Carrots are a rich source of beta-carotene, which the body converts to vitamin A, supporting healthy vision, skin, and immune defence. They also provide antioxidants that help combat free radical damage.
• Rice vinegar adds a gentle acidity that can aid digestion and help balance blood sugar levels.
• Pure maple syrup, when used sparingly, provides a natural sweetness along with minerals such as manganese and zinc.
• Lemon zest offers vitamin C and invigorating aromatics, while also adding anti-inflammatory compounds found in citrus peels.

This salad is naturally gluten-free, vegan, and hydrating, making it an excellent choice for those seeking light but flavorful meals. Served chilled or at room temperature, it’s perfect as a side dish for sushi, grilled meats, or plant-based entrees, and works beautifully as a refreshing addition to a bento or picnic spread.

Namasu Salad (Daikon and Carrot)

Catherine Barclay

A refreshing Japanese side dish featuring thinly sliced daikon radish and carrots tossed in a light, tangy-sweet dressing made with rice vinegar, pure maple syrup, water, and a hint of lemon zest. Crisp and vibrant, it’s perfect as a palate-cleansing accompaniment to any meal.

Print Recipe Pin Recipe

Course Salad, Side Dish

Cuisine Japanese

Servings 4 servings

Ingredients

  

1x2x3x

• 400 grams daikon radish
• 90 grams carrot around two carrots
• ¼ tsp lemon zest

Dressing

• 1 tsp pure maple syrup
• 1½ tbsp rice vinegar
• 1 tbsp water

Instructions

 

• Peel the daikon radish and carrot.
• Cut the diakon in half (this will be the length for the final dish). Then cut into thin slabs about 3mm thick. Or use a julienne peeler.
• Repeat the process for the carrot and Place both into a large bowl.
• Combine in a separate bowl the dressing ingredients, whisk well.
• Squeeze excess water from the daikon and carrot and put them into the bowl with the dressing.
• Chill for at least an hour to allow the vinegar to marinate the vegetables.

Keyword diakon, namasu, plant-based, potato salad, vegan, wfpb

Tried this recipe?Let us know how it was!