Namasu Rice Salad with Pickled Daikon Radish and Carrots

Pickled carrot and daikon radish can be found in Korean, Vietnamese, and Japanese cuisine. Combined with rice in this cool, light and flavorful salad, it will remind you of sushi and rice rolls. Shrimp or crab can be added to make this into a main dish salad.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 216 Calories

Ingredients

• ½ teaspoon salt
• 2 tablespoons white sugar
• 2 cups water
• 1 ½ tablespoons vegetable oil
• 1 clove garlic, minced
• 1 teaspoon sesame oil
• ¼ cup rice vinegar
• 2 green onions, thinly sliced
• ⅓ cup chopped fresh cilantro
• 1 tablespoon lime juice
• 1 cup basmati rice
• 1 cup matchstick-cut carrots
• ¼ cup chopped roasted peanuts
• 2 teaspoons grated ginger
• 1 cup matchstick-cut daikon radish
• ½ teaspoon chile paste (such as sambal oelek), or to taste

Recipe Instructions

Step 1

Whisk rice vinegar, sugar, and 1/2 teaspoon salt together in a bowl; add carrots and radish and stir until well-coated. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, until flavors blend, at least 1 hour. Drain.

Step 2

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid is absorbed, 20 to 25 minutes. Spread rice out on a baking sheet and cool to room temperature.

Step 3

Whisk vegetable oil, lime juice, ginger, sesame oil, garlic, chile paste, and remaining salt together in a large bowl. Add rice, drained carrot mixture, cilantro, peanuts, and green onions to the bowl; stir until salad is well-coated. Serve warm or cold.