Namasu Rice Salad with Pickled Daikon Radish and Carrots
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Ingredients1 h 50 m servings 216 cals
Original recipe yields 6 servings
- 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.
- 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 data for this recipe includes the full amount of the pickling ingredients. The actual amount of pickling ingredients consumed will vary.
Per Serving: 216 calories; 7.8 g fat; 33.8 g carbohydrates; 4.3 g protein; 0 mg cholesterol; 467 mg sodium. Full nutrition
ReviewsRead all reviews 2
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 (shrim...