NAMASU RICE SALAD WITH PICKLED DAIKON RADISH AND CARROTS
Pickled carrot and daikon radish can be found in Korean, Vietnamese, and Japanese cuisine. Combined with rice in this cool, light and flavorful salad, it will remind you of sushi and rice rolls. Shrimp or crab can be added to make this into a main dish salad.
Provided by AnnInLondon
Categories Salad Grains Rice Salad Recipes
Time 1h50m
Yield 6
Number Of Ingredients 17
Steps:
- 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 Facts : Calories 215.6 calories, Carbohydrate 33.8 g, Fat 7.8 g, Fiber 1.8 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 466.8 mg, Sugar 6.1 g
THE WORLD OF RICE SALADS
This easy basic recipe for rice salad comes from Mark Bittman's How to Cook Everything Vegetarian. Turning it into an side dish for Japanese, Mexican, or Indian dinners is as simple as following one of the many variations.
Provided by Mark Bittman
Categories Rice Salad Potluck Side Citrus Vegetarian Vegan Wheat/Gluten-Free Tree Nut Free Peanut Free
Yield Serves 4
Number Of Ingredients 8
Steps:
- Put the rice and all the vegetables in a large bowl. Drizzle with vinaigrette and use two big forks to combine, fluffing the rice and tossing gently to separate the grains.
- Stir in the parsley, taste, and adjust the seasoning or moisten with a little more dressing. Serve at room temperature or refrigerate for up to a day, bringing the salad back to room temperature before serving.
- Variations:
- Rice Salad, Japanese Style: Use brown or white short-grain rice. Halve the amount of celery and carrot and finely chop them or shred them on a grater. Add 1 cup cubed firm tofu (preferably baked). Instead of the vinaigrette, toss with 1/4 cup or so of Simple Miso Dipping Sauce (made by whisking together 6 tablespoons miso paste, 3/4 cup warm water or sake, 1 teaspoon sugar, 1 tablespoon mirin or honey, 1 tablespoon rice vinegar plus more to taste, and salt to taste). Instead of the parsley, crumble 2 sheets of nori over the rice salad and sprinkle with 2 tablespoons black or white sesame seeds.
- Rice Salad, Mexican Style: Long-grain or medium-grain, white or brown, all work well here. When blending the vinaigrette, add 1 tablespoon chili powder and 2 tablespoons Mexican crema or mayonnaise. Instead of celery and carrot, add 1 cup chopped fresh tomato. Substitute chopped fresh cilantro for the parsley and, at the same time, add 2 chopped hard-cooked eggs and chopped jalapeño chiles if you like. Serve with lime wedges.
- Rice Salad, Indian Style: Use brown or white basmati rice. When making the vinaigrette, use rice wine vinegar, replace the oil with coconut milk, and add 1 tablespoon curry powder, or more to taste. Instead of the bell pepper, celery, and carrot, add 1/2 cup each cubed cooked potato, cooked cauliflower florets, and green peas (cooked frozen are fine). Substitute cilantro for the parsley.
- Citrus Rice Salad: Use any rice. Instead of red wine vinegar, make the vinaigrette with freshly squeezed citrus juice-choose from lemon, lime, orange, blood orange, tangerine, pink grapefruit, or a combination. Whatever you use, add 2 tablespoons of the grated zest and 1 tablespoon of sugar or honey to the blender. Do not include the scallion or the vegetables. (You might want to use a little less dressing.) Instead of the parsley, use mint if you like. A handful of chopped almonds or pecans make a nice addition.
- Tomato Rice Salad: Use any kind of brown or white rice. When making the vinaigrette, eliminate the vinegar and add 1 medium tomato to the blender. Instead of the scallion and other vegetables, add 2 cups chopped fresh tomato (a mixture of heirloom varieties is nice).Instead of the parsley, use chopped fresh basil or mint, or 1/4 cup chopped fresh chives, chervil, dill, or about a tablespoon of fresh thyme leaves.
ASIAN NOODLE SALAD
This is a beautiful and flavorful salad with a fresh ginger dressing. The cap of the shiitake mushroom has a meaty flesh with a lot of flavor; reserve the tough stems for stocks. White or cremini mushrooms can be substituted. These are less expensive, but not as flavorful.
Provided by Christine
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 23m
Yield 4
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of boiling water. Meanwhile, clean, stem, and slice mushrooms. Add mushrooms and red bell pepper during last 2 minutes of cooking. Drain.
- In a small bowl, mix together vinegar, soy sauce, oil, and ginger.
- Transfer pasta, mushrooms, and pepper to a serving bowl; toss with ginger dressing. Sprinkle with parsley before serving.
Nutrition Facts : Calories 229.9 calories, Carbohydrate 36.6 g, Cholesterol 40.9 mg, Fat 4.8 g, Fiber 3.5 g, Protein 8.7 g, SaturatedFat 0.6 g, Sodium 705.3 mg, Sugar 2 g
JAPANESE PICKLED DAIKON AND CARROT SALAD
Crunchy and fresh, with a delightful flavor, this is a nice side to go with some of your other salads, vegetables, and chutneys. Not really a salad in the Western culinary sense, but more of a condiment, like seaweed salad. Prep time does not include refrigeration time. :)
Provided by PalatablePastime
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and finely shred carrot and daikon.
- Put vegetables into large bowl; sprinkle with salt and let stand for 30 minutes.
- Gently squeeze out as much water as possible from vegetables.
- In a bowl, combine vinegar, soy sauce, ginger and sugar, stirring until sugar dissolves.
- add vegetables and refrigerate for 8 hours.
- Salad will keep for up to 1 week in sealed container in refrigerator.
Nutrition Facts : Calories 14.9, Sodium 633.8, Carbohydrate 3.6, Fiber 0.4, Sugar 2.8, Protein 0.2
MARINATED DAIKON AND CARROT SALAD (NAMASU)
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.
Provided by JustJanS
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the carrot and daikon into the thinest strips you can; I use a zester to do this and it works really well.
- Sprinkle the vegetables with the half teaspoon of salt and allow to stand in a colander 10-15 minutes or until limp.
- Transfer to a bowl.
- Mix the remaining ingredients together and pour over the vegetables.
- Taste for salt.
- 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.
Nutrition Facts : Calories 48.1, Fat 0.2, SaturatedFat 0.1, Sodium 270.6, Carbohydrate 10.9, Fiber 2.9, Sugar 5.7, Protein 1.4
PICKLED CARROTS AND DAIKON
Steps:
- Julienne the carrots and daikon. How you cut them affects the pickles' texture, so see the section on cutting root vegetables in the headnotes above.
- Sprinkle the daikon and carrots with the salt and toss to distribute evenly. Set this aside for at least 15 minutes to allow the excess water to come out of the vegetables.
- Add the vinegar, sugar, and konbu to a small non-reactive saucepan and bring the mixture to a boil. Turn off the heat and let it cool down to room temperature. Leave the konbu in the vinegar until it has cooled, and then remove and discard.
- When the carrots and daikon are limp, drain off all of the excess liquid from the vegetables and add the cooled vinegar mixture. Stir to combine.
- Grate some yuzu zest into the Namasu. This can be served immediately but will keep for up to a week in the refrigerator.
Nutrition Facts : Calories 55 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 615 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
More about "namasu rice salad with pickled daikon radish and carrots food"
KOHAKU NAMASU RECIPE ( 紅白 なます ) - UNCUT RECIPES
From uncutrecipes.com
Cuisine JapaneseTotal Time 2 hrsCategory Side DishCalories 120 per serving
- - Let it sit for an hour ( covered with cling film in refrigerator ) until the Carrot and Daikon have softened.
NAMASU - DAIKON AND CARROT SALAD RECIPE - DAILY COOKING QUEST
From dailycookingquest.com
Ratings 1Servings 4Cuisine JapaneseCategory Salad, Vegetarian
- Place daikon and carrot in a bowl and sprinkle with salt. Gently massage the salt into the vegetables, then set aside for 5 to 10 minutes. This step is essential to draw out excess liquid from the vegetables, so your salad will be crunchy instead of limpy.
- Squeeze the daikon and carrot and place them in a new bowl. Pour the dressing and lightly toss to combine. Serve at room temperature or chilled (I like the chilled version better).
NAMASU (JAPANESE DAIKON AND CARROT SALAD) - A PERFECT …
From unclejerryskitchen.com
4/5 (1)Total Time 10 minsCategory SideCalories 16 per serving
- Slice the daikon and carrots into long, thin strips lengthwise, then cut those sheets into strips. Place in a bowl with 1 Tablespoon Kosher salt and massage the salt into all of the vegetables. Set aside.
- in a separate bowl, mix together sugar, rice vinegar, water, and salt until the sugar is completely dissolved.
- Squeeze as much water out of the vegetables as possible using either your hands or a clean, lint free kitchen towel and transfer to a clean bowl. Discard liquid.
NAMASU ( 紅白なます ) RECIPE | JAPANESE RECIPES | UNCUT RECIPES
From uncutrecipes.com
Servings 1Calories 110 per servingTotal Time 15 mins
NAMASU (DAIKON AND CARROT SALAD) 紅白なます • JUST ONE …
From justonecookbook.com
Ratings 41Calories 45 per servingCategory Appetizer, Salad, Side Dish
- Cut the daikon in half (this will be the length of daikon in the final dish). Then cut into thin slabs about ⅛-inch (3mm) thickness.
- Then stack a few slabs at a time and cut them into julienned strips, about ⅛-inch (3mm) thickness. Put them in a large bowl.
PICKLED DAIKON AND CARROT (KōHAKU NAMASU) - CHOPSTICK ...
From chopstickchronicles.com
5/5 (3)Total Time 12 minsCategory Side DishCalories 33 per serving
- Place the daikon and carrot into a mixing bowl. Sprinkle the salt over the top of the daikon and carrot and leave for 5 minutes.
- Squeeze the excess water out of the daikon and carrot with your hands then discard the water and return the daikon and carrot to the bowl.
PICKLED DAIKON RADISH AND CARROT SALAD - FURTHER FOOD
From furtherfood.com
3/5 (1)Estimated Reading Time 4 minsServings 2
NAMASU CARROT AND DAIKON RADISH SALAD RECIPE - JAPAN CENTRE
From japancentre.com
3.2/5 (34)Category VegetablesServings 1-2Total Time 15 mins
WILD RICE SALAD - RECIPETIN EATS
From recipetineats.com
LOW-CARB SESAME NOODLES | EASY KETO DAIKON RADISH RECIPE
From hip2keto.com
4.6/5 (7)Servings 4Cuisine ChineseCategory Chinese
NAMASU (なます) RECIPE: PICKLED DAIKON & CARROT – BECAUSE I'M ...
From becauseimwaifu.wordpress.com
Estimated Reading Time 5 mins
TWO-COLOR NAMASU, A MAKE-AHEAD DAIKON RADISH AND CARROT SALAD
From justbento.com
Estimated Reading Time 4 mins
NAMASU RECIPE - JAPANESE COOKING 101
From japanesecooking101.com
Servings 4-6Total Time 45 mins
KOUHAKU NAMASU/ DAIKON AND CARROT PICKLES - MESHIAGARE
From meshiagare.tokyo
Cuisine JapaneseEstimated Reading Time 5 minsCategory Side Dish
20 EASY AND TASTY NAMASU RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
NAMASU RICE SALAD WITH PICKLED DAIKON RADISH AND …
From allrecipes.com
DAIKON RADISH AND CARROT SALAD - ALL INFORMATION ABOUT ...
From therecipes.info
DAIKON CARROT RECIPE : 29+ COOKING INSTRUCTIONS - ADRIANO ...
From adrianozumborecipes.blogspot.com
PICKLED DAIKON RECIPE JAPANESE - ALL INFORMATION ABOUT ...
From therecipes.info
DAIKON RADISH AND CARROT SALAD RECIPES
From tfrecipes.com
TASTY RECIPES - NAMASU RICE SALAD WITH PICKLED DAIKON ...
From facebook.com
TOP-RATED RICE SALADS - ALLRECIPES
From allrecipes.com
RECIPE: PERFECT DAIKON RADISH AND CARROT NAMASU PICKLES ...
From simplerecipes.us
NAMASU RICE SALAD WITH PICKLED DAIKON RADISH AND CARROTS ...
From crecipe.com
HOW TO MAKE CHINESE PICKLED RADISH RECIPE - PRAMBUSGOWOK4A18
From prambusgowok4a18.blogspot.com
NAMASU RICE SALAD WITH PICKLED DAIKON RADISH AND CARROTS
From pinterest.com
DAIKON CARROT SALAD VIETNAMESE, KOSTENLOSE LIEFERUNG MöGLIC
From ensamcharlie.com
NAMASU~PICKLED DAIKON AND CARROT SALAD~ | RECIPES | DINING ...
From nhk.or.jp
NAMASU RICE SALAD WITH PICKLED DAIKON RADISH AND CARROTS
From peanutfood.blogspot.com
NAMASU RICE SALAD WITH PICKLED DAIKON RADISH AND CARROTS
From crecipe.com
NAMASU RICE SALAD WITH PICKLED DAIKON RADISH AND CARROTS ...
From tfrecipes.com
RECIPES/NAMASU-RICE-SALAD-WITH-PICKLED-DAIKON.JSON AT ...
From github.com
PICKLED DAIKON, CARROT, AND CUCUMBER RECIPE - FOOD NEWS
From foodnewsnews.com
NAMASU RICE SALAD WITH PICKLED DAIKON RADISH AND CARROTS ...
From tantisetianing.blogspot.com
DIAKON RADISH & CARROT SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love