Namasu

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Description

Marinated Daikon and Carrot Salad

I've been making this for years. I took a recipe and changed it, it had 30g of carrots, and I like about equal weight of carrot and daikon. I make this using my zester which is nothing like a Microplane zester. It's small, hand held tool (with 6 holes at one end) which you drag down the food to get long thin ribbons. Works really well for these Japanese salads.

File:Marinated Daikon and Carrot Salad (namasu).jpg
Marinated Daikon and Carrot Salad (namasu)

Ingredients

Procedures

  1. Cut the carrot and daikon into the thinest strips you can; i use a zester to do this and it works really well.
  2. Sprinkle the vegetables with the half teaspoon of salt and allow to stand in a colander 10-15 minutes or until limp.
  3. Transfer to a bowl.
  4. Mix the remaining ingredients together and pour over the vegetables.
  5. Taste for salt.
  6. This can be used immediately, but marinating it for 24 hours will improve it; just keep it well covered as the radish can be a bit"smelly'" in your fridge.