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.

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Recipe Summary

prep:
30 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dressing:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition:

Nutrition data for this recipe includes the full amount of the pickling ingredients. The actual amount of pickling ingredients consumed will vary.

Nutrition Facts

216 calories; protein 4.3g; carbohydrates 33.8g; fat 7.8g; sodium 466.8mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful critical review

Rating: 3 stars
04/21/2015
A couple things when you're making this recipe. Firstly, I'd suggest making slightly more dressing than it directs. The coating is VERY light. Especially if you add a protein, as I did (shrimp). Second, don't let the dressing's taste scare you before you actually dress the salad! It's definitely meant to be paired with the pickled vegetables. I made this recipe in steps and while the rice was a little dry (it had been refrigerated overnight), it was nice to be able to do pieces here and there. My pickles were refrigerated for a little over 24 hrs and they were still crisp and delightful. Ultimately, this still gets three stars because the flavor profile is just a little too tame. I served the salad cold which does dull flavors a touch but I'd say maybe a little more chili paste. A little more lime juice. Just some overall kick! Read More
(3)
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
04/20/2015
A couple things when you're making this recipe. Firstly, I'd suggest making slightly more dressing than it directs. The coating is VERY light. Especially if you add a protein, as I did (shrimp). Second, don't let the dressing's taste scare you before you actually dress the salad! It's definitely meant to be paired with the pickled vegetables. I made this recipe in steps and while the rice was a little dry (it had been refrigerated overnight), it was nice to be able to do pieces here and there. My pickles were refrigerated for a little over 24 hrs and they were still crisp and delightful. Ultimately, this still gets three stars because the flavor profile is just a little too tame. I served the salad cold which does dull flavors a touch but I'd say maybe a little more chili paste. A little more lime juice. Just some overall kick! Read More
(3)
Rating: 3 stars
01/01/2017
Made some changes grocery's store was out of daikon put in diced cucumbers. It was OK. Not the greatest but not bad. Read More
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