- 1/4 cup rice vinegar
- 2 tablespoons white sugar
- 1/2 teaspoon salt
- 1 cup matchstick-cut carrots
- 1 cup matchstick-cut daikon radish
- 2 cups water
- 1 cup basmati rice
- Dressing:
- 1 1/2 tablespoons vegetable oil
- 1 tablespoon lime juice
- 2 teaspoons grated ginger
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon chile paste (such as sambal oelek), or to taste
- 1/2 teaspoon salt
- 1/3 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts
- 2 green onions, thinly sliced
- 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.
04/11/2018
recipepes.com
Namasu Rice Salad with Pickled Daikon Radish and Carrots, recipe
PT15M
PT1H
5
455 calories
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