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Carrot and Daikon Namasu Japanese Salad
Have you try eat carrot and daikon salad before? It is good to eat the daikon and carrot salad with the side dish of any fish.
8 oz. daikon, pared
1 large carrot, pared (about 3 oz)
1 (1 inches square) piece lemon rind
1/2 cup unseasoned rice vingar
2 Tbsp. sugar
1 Tbsp. lemon juice
Cut daikon and carrots crosswise into 1/2 inches wide pieces. Cut each pieces lengthwise into 1/16 inches matchstickes/julienne. Place in a colander and sprinkle with 1 teaspoon salt. Let it stand 5 to 10 minutes. Rinse under cold running water to remove salt; drain well. Squeeze out any excess liquid. Place in medium bowl. Cut lemon peel into 1/16 inches wade strips; add to daikon mix.
In a small bowl, combine vinegar, sugar, lemon juice, and remaining 1/2 teaspoon salt. Mix until sugar is completely dissolved. Pour dressing over veggie mix; let it stand at least 1 hour, or up to 2 days in the refrigerator, covered. Drain slightly before serving.
See the picture white daikon and salad