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.
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
- 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.
- 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.
- Soak Dried Cranberries in warm water for 10 minutes, then drain well.
- 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.