Daikon & Carrot ‘Namasu’ is a very simple Japanese salad, that is often prepared for New Year celebration because of the joyful red & white colours. I often crave it when I am physically tired. Normally I use Rice Vinegar to make this salad, but I used White Wine Vinegar today, and added Dried Cranberries. Sweet and sour Dried Cranberries go well with this salad. I normally don’t enjoy Fruit in savoury dishes, but this salad is good.


4 Servings


10 to 15cm Daikon *about 200g after sliced
1 Carrot *about 60g after sliced
1/2 teaspoon Salt
2 tablespoons Dried Cranberries

1/4 teaspoon Salt
1 tablespoon Sugar
2 tablespoons Vinegar of your choice *I used White Wine Vinegar

  1. Peel and slice Daikon and Carrot into 2 to 3mm thin strips. I usually use a vegetable slicer. If you cut by knife, slice them diagonally 2 to 3mm thin, then cut into 2 to 3mm strips.
  2. Sprinkle 1/2 teaspoon Salt and massage, rest for a while until water came out and Daikon and Carrot are wilted. Drain and squeeze to remove excess salty water.
  3. Soak Dried Cranberries in warm water for 10 minutes, then drain well.
  4. Mix Salt, Sugar and Vinegar in a mixing bowl, add squeezed Daikon and Carrot, add drained Cranberries, and mix well. Set aside for about 10 minutes to let it well seasoned.