Kohaku Namasu: Japanese Daikon Carrot Salad
Crisp Japanese pickle combining julienned daikon and carrot, salted to release water then dressed with rice vinegar, mirin, and sugar. The vegetables are squeezed dry before marinating to prevent dilution. Bright, tangy, and refreshing, it pairs well with rice bowls and grilled proteins.
Ingredients
Instructions
- 1
Cut daikon and carrot into thin strips.
- 2
Sprinkle with salt and let sit for 20 minutes until vegetables release water.
- 3
Drain and squeeze out as much liquid as possible.
- 4
Combine drained vegetables with rice vinegar, mirin, sugar, and remaining salt.
- 5
Let sit for at least 30 minutes before serving.
Tips
Do not skip the salting and draining step to avoid watery dressing that dilutes the vinegar marinade.
Squeeze vegetables firmly after draining to remove maximum liquid.
Good to Know
Cover and refrigerate up to 3 days. Vegetables soften slightly over time.
Prepare through step 4 up to 3 days ahead.
Serve chilled as a side dish, accompaniment to sushi, or palate cleanser with grilled proteins.
Common Mistakes
Do not skip squeezing vegetables to avoid diluted, watery dressing.