For a vegetarian version, ensure your chile paste is vegetarian-friendly. Many contain fish sauce. If you don't have roasted peanuts on hand, you can quickly toast raw peanuts in a dry pan over medium heat until fragrant and lightly browned. Feel free to adjust the amount of chile paste to suit your spice preference. A little goes a long way! To make ahead, prepare the pickled vegetables and rice separately. Combine them with the dressing and other fresh ingredients just before serving to prevent the salad from becoming soggy.
Namasu Rice Salad with Pickled Daikon Radish and Carrots
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PREP TIME30 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 50 mins
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SERVING6 People
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VIEWS9
A vibrant and refreshing salad that sings with the bright flavors of pickled daikon and carrots, this dish is a delightful fusion of textures and tastes. Think sushi, reimagined as a light, satisfying salad. Elevate it further with shrimp or crab for a complete meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Fiber2 g
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Protein4 g
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Saturated Fat1 g
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Sodium467 mg
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Sugar6 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 hrs
In a bowl, whisk together the rice vinegar, sugar, and 1/2 teaspoon of salt. Add the matchstick-cut carrots and daikon radish, ensuring they are well-coated. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, for at least 1 hour to allow the flavors to meld and the vegetables to pickle. Drain well before adding to the salad. (Time: 60 minutes +)
02
Step
20 mins
In a saucepan, bring 2 cups of water and the basmati rice to a boil. Once boiling, reduce the heat to medium-low, cover the saucepan, and simmer until the rice is tender and all the liquid has been absorbed. (Time: 20-25 minutes). Spread the cooked rice out on a baking sheet to cool to room temperature. This prevents the rice from clumping in the salad.
03
Step
5 mins
In a large bowl, whisk together the vegetable oil, lime juice, grated ginger, sesame oil, minced garlic, chile paste (to your taste), and the remaining 1/2 teaspoon of salt. This will be your flavorful dressing. Add the cooled rice, drained pickled carrot and daikon mixture, chopped fresh cilantro, roasted peanuts, and thinly sliced green onions to the bowl. Stir gently until the salad is well-coated with the dressing. Serve immediately, or chill for later.
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RECIPE REVIEWS
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Lou Zulauf
Jun 23, 2025I added some grilled shrimp to this, and it was amazing! Definitely a new favorite.
Cathy Marvin
Jun 23, 2025I love the crunch of the peanuts. Great recipe!
Juana Christiansen
Jun 23, 2025The dressing is perfect! Not too sweet, not too spicy, just right.
Edmond Herzog
Jun 23, 2025This salad is so refreshing and easy to make! The pickled vegetables add such a nice tang.