Namasu (Daikon and Carrot Salad)

namasu daikon salad

I first tasted this daikon salad when my niece grabbed lunch at a Vietnamese restaurant near UNLV and offered her most favorite Tita (Tagalog of “auntie”) a bite.

This salad is called “Namasu” and is often included as part of Osechi Ryori – the traditional New Year’s dishes in Japan. #AkemashiteOmedetoGozaimasu

Omg YUM! Sweet, sour, crunchy, and oh soooo refreshing! I am not too proud to admit that I’ve gone and grabbed food from there a few times just for this salad. They didn’t offer it as a separate item… uh huh, pretty sneaky.

Anyway, I figured it was time to make this baby at home. It’s so simple to make, I’m totally smacking myself for not doing this sooner!



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Course: Appetizer, Salad
Cuisine: Japanese
Diet: Vegan
Servings: 4


  • 14 oz daikon radish peeled and cut into 2 inch matchsticks
  • 3 oz carrots peeled and cut into 2 inch matchsticks
  • 1 tsp kosher/sea salt (1/2 tsp table salt)


  • 1.5 tbsp sugar
  • 1.5 tbsp rice vinegar
  • 1 tbsp water
  • 1/4 tsp kosher/sea salt (half of 1/4tsp table salt)


  • In a bowl, sprinkle salt over daikon and carrot and gently combine. Set aside for 10 minutes. (This will help draw out the extra liquid so the veggies stay crunchy.)
  • Whisk together all dressing ingredients. Set aside.
  • Squeeze out moisture form daikon and carrots and place in serving dish or storage container. Pour dressing and lightly toss to combine.
  • Serve chilled.
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dairy free, egg free, japanese, low carb, nut free, salad, vegan

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