Namasu Salad (Daikon and Carrot)
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.
Ingredients
- 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.
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