Pickled Japanese Daikon and Carrot Salad (Namasu)
A refreshing, lightly pickled salad of julienned daikon and carrot tossed in sweet rice vinegar with citrus zest, sesame, and garden mint. Crisp, clean, and make-ahead friendly.
Prep Time 15 minutes mins
Chill Time 15 minutes mins
Course Side Dish
Cuisine Japanese
- 1 medium daikon radish or 4-5 small red radishes, peeled and julienned
- 1 medium carrot peeled and julienned
- 1/2 tsp salt
- 2 Tbsp rice vinegar
- 1 Tbsp sugar or maple syrup
- Zest of 1/2 lemon or yuzu if available
- 1 tsp toasted sesame seeds
- Optional: fresh garden mint or shiso finely chopped
- Optional: 1-2 tsp finely sliced green onion
In a bowl, toss the julienned radish and carrot with the salt. Let sit for 10-15 minutes to release moisture, then gently squeeze and drain the excess liquid.
In a small bowl, whisk together the rice vinegar, sugar or maple syrup, and citrus zest until dissolved.
Pour the dressing over the drained vegetables and toss to coat evenly. Stir in the sesame seeds and herbs if using.
Let sit at least 15 more minutes, or chill up to 2 hours before serving. Serve cold as a light salad or refreshing side.