Namasu Rice Salad with Pickled Daikon Radish and Carrots recipe
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Ingredients
- ¼ cup rice vinegar 2 tablespoons white sugar ½ teaspoon salt 1 cup matchstick-cut carrots 1 cup matchstick-cut daikon radish 2 cups water 1 cup basmati rice 1 ½ tablespoons vegetable oil 1 tablespoon lime juice 2 teaspoons grated ginger 1 teaspoon sesame oil 1 clove garlic, minced ½ teaspoon chile paste (such as sambal oelek), or to taste ½ teaspoon salt ⅓ cup chopped fresh cilantro ¼ cup chopped roasted peanuts 2 green onions, thinly sliced
Nutrition Info
- 215.6 caloriescarbohydrate: 33.8 gcholesterol: : -fat: 7.8 gfiber: 1.8 gprotein: 4.3 gsaturatedFat: 1.2 gservingSize: -sodium: 466.8 mgsugar: 6.1 gtransFat: : -unsaturatedFat: : -
Directions Namasu Rice Salad with Pickled Daikon Radish and Carrots
Directions
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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.