Namasu (Daikon & Carrot Salad

• Produce

  • 2 inch Carrot
  • 4 inch Daikon

• Baking & Spices

  • 1 1/4 tsp Salt
  • 1 1/2 tbsp Sugar

• Oils & Vinegars

  • 1 1/2 tbsp Rice vinegar

• Liquids

  • 1 tbsp Water

• Other

  • A few strips of yuzu zest (optional

Found on justonecookbook.com

Ingredients

• 4 inch (10 cm) daikon, cut in half
• 2 inch (5 cm) carrot
• 1 tsp. salt
• A few strips of yuzu zest (optional)
• 1½ Tbsp. sugar
• 1½ Tbsp. rice vinegar
• 1 Tbsp. water
• ¼ tsp. salt

Directions

• Peel the daikon and carrot.
• Thinly slice the daikon and carrot lengthwise into ⅛-inch-thick slabs (3 mm thickness). Stack a few slabs at a time and cut lengthwise into ⅛-inch-thick strips.
• Put daikon and carrot julienned strips in a bowl and sprinkle salt. Give a gentle massage and set aside for 5-10 minutes
• Meanwhile combine all the ingredients for the seasonings in a small bowl and whisk well together.
• Squeeze water out of daikon and carrot and put in a new bowl.
• Pour the seasonings and mix well togther. Garnish with thin strips of yuzu and serve at room temperature or chilled.