How to Make Perfect Vietnamese Salad with Vinegared Carrots and Daikon

Vietnamese Salad with Vinegared Carrots and Daikon. It's easy if you use a grater. Sprinkle with salt and rub in well. Tightly squeeze the excess water out of the daikon and carrot with your hands then discard the water and return the daikon and carrot to the bowl.

Vietnamese Salad with Vinegared Carrots and Daikon Namasu (紅白なます) is daikon and carrot salad lightly pickled in sweetened vinegar. Crunchy, slightly sharp with a bright refreshing taste, Namasu can be enjoyed all year round. Use your clean hands to toss the carrots and daikon with the salt and sugar until well coated. You can have Vietnamese Salad with Vinegared Carrots and Daikon using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of Vietnamese Salad with Vinegared Carrots and Daikon

  1. Prepare 150 grams of Daikon radish.
  2. Prepare 150 grams of Carrot.
  3. It’s 1 dash of Salt.
  4. Prepare 3 tbsp of ○Rice vinegar.
  5. Prepare 2 tbsp of ○Sugar.
  6. You need 1 tbsp of ○Fish sauce.
  7. It’s 3 of ○Chili (Chili pepper).

They are ready once you can bend a piece of daikon all the way over without it breaking. The tasty, healthy ribbons of daikon radish and carrots will have you reaching for seconds. This Carrot and Daikon Salad is an awesome salad for when you're tired of all the traditional leafy lettuce side salads. This salad has a really nice crunch thanks to the hearty root vegetables carrots and daikon radish.

Vietnamese Salad with Vinegared Carrots and Daikon step by step

  1. Finely slice the daikon and carrot into 5 cm pieces. It's easy if you use a grater..
  2. Combine the daikon and carrot. Sprinkle with salt and rub in well. Leave for 10 minutes until they have softened..
  3. Once softened, squeeze out the water well..
  4. Combine the ○ ingredients well and add to the vegetables. Place into the refrigerator for 15 minutes to allow the flavors to blend..

Popular Recipes on Babaganosh: Cut the daikon radish and carrot into "spaghetti strands" with a spiralizer. Transfer them into a container, sprinkle in chopped Thai chili peppers (or chopped scallion for non-spicy version). Toss the mangoes, carrots, daikon, and cucumber in the pickling solution and chill for an hour. Combine carrots, radish, sugar, and salt in a large bowl. Using fingertips, massage salt and sugar into vegetables until dissolved.

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