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| Namasu Rice Salad with Pickled Daikon Radish and Carrots |
"Pickled carrot and daikon radish can be located in Korean, Vietnamese, and Japanese delicacies. Combined with rice in this cool, mild and flavorful salad, it will remind you of sushi and rice rolls. Shrimp or crab may be added to make this into a prime dish salad."
Ingredients :
- 1/four cup rice vinegar
- 2 tablespoons white sugar
- half teaspoon salt
- 1 cup matchstick-reduce 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
- half teaspoon chile paste (including sambal oelek), or to flavor
- half teaspoon salt
- 1/3 cup chopped clean cilantro
- 1/four cup chopped roasted peanuts
- 2 green onions, thinly sliced
Instructions :
| Prep : 30M | Cook : 6M | Ready in : 1H50M |
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- Whisk rice vinegar, sugar, and 1/2 teaspoon salt together in a bowl; upload carrots and radish and stir till nicely-coated. Cover the bowl with plastic wrap and refrigerate, stirring now and again, until flavors mixture, at least 1 hour. Drain.
- Bring water and rice to a boil in a saucepan. Reduce warmness to medium-low, cover, and simmer till the rice is soft and liquid is absorbed, 20 to twenty-five mins. 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 aggregate, cilantro, peanuts, and inexperienced onions to the bowl; stir till salad is nicely-coated. Serve warm or bloodless.
Notes :
- Nutrition facts for this recipe consists of the whole quantity of the pickling components. The real amount of pickling substances consumed will vary.
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