Daikon and carrot salad recipe (kohaku namasu)
- Cuisine: Japanese
- Serves 4
Ingredients½ daikon*, thickly peeled
1 small carrot, peeled
60ml (¼ cup) rice wine vinegar
1 tbsp mirin
1 tbsp Japanese salt-reduced soy sauce
Baby red shiso*, to serve (optional)
PreparationPlace 400ml water and 3 tsp salt in a bowl. Cut vegetables into julienne, then immerse in salted water for 30 minutes or until they soften. Rinse, drain and set aside in a bowl.
Heat vinegar, mirin, soy and 60ml water in a saucepan over medium heat. Pour mixture over vegetables, then set aside and cool.
Using your hands, squeeze vegetables gently to remove excess vinegar mixture. Place in bowls and serve scattered with shiso, if using.
* Daikon is a type of white radish. Both this and the baby red shiso are from selected greengrocers and Asian food shops.
As seen in Feast magazine, Issue 8, pg86.
Photography by Brett Stevens.
If you enjoyed this Daikon and carrot salad recipe (kohaku namasu) then browse more Japanese recipes, salad recipes, prepare ingredients in advance recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.
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