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!
- 14 oz daikon radish peeled and cut into 2 inch matchsticks
- 3 oz carrots peeled and cut into 2 inch matchsticks
- 1 tsp 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.
I’m a single mom of a premed, certified life strategist, religion teacher, best selling author, and advocate for victims of narcissistic abuse. If it’s yummy, quick, healthy, easy, yummy, and yummy… believe me, I’m all over it!
Let me know if you’ve tried my recipes by tagging @girlplusfoodlv on Instagram so I can celebrate with you!