Namasu Rice Salad with Pickled Daikon Radish and Carrots

Name: Namasu Rice Salad with Pickled Daikon Radish and Carrots
Total time: 110
Yield: 6
Ingredients: ¼ cup rice vinegar; 2 tablespoons white sugar; ½ teaspoon salt; 1 cup matchstick-cut carrots; 1 cup matchstick-cut daikon radish; 2 cups water; 1 cup basmati rice; 1 ½ tablespoons vegetable oil; 1 tablespoon lime juice; 2 teaspoons grated ginger; 1 teaspoon sesame oil; 1 clove garlic, minced; ½ teaspoon chile paste (such as sambal oelek), or to taste; ½ teaspoon salt; ⅓ cup chopped fresh cilantro; ¼ cup chopped roasted peanuts; 2 green onions, thinly sliced

Recipe by AnnInLondon from allrecipes.com

Lunch 2 Hr. 50 Mins.

Ingredients

6 servings

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¼ cup rice vinegar
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2 tablespoons white sugar
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½ teaspoon salt
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1 cup matchstick-cut carrots
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1 cup matchstick-cut daikon radish
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2 cups water
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1 cup basmati rice
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1 ½ tablespoons vegetable oil
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1 tablespoon lime juice

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2 teaspoons grated ginger
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1 teaspoon sesame oil
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1 clove garlic, minced
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½ teaspoon chile paste (such as sambal oelek), or to taste
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½ teaspoon salt
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⅓ cup chopped fresh cilantro
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¼ cup chopped roasted peanuts
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2 green onions, thinly sliced

Instructions

Whisk rice vinegar, sugar, and 1/2 teaspoon salt together in a bowl; add carrots and radish and stir until well-coated. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, until flavors blend, at least 1 hour. Drain.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid is absorbed, 20 to 25 minutes. 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 mixture, cilantro, peanuts, and green onions to the bowl; stir until salad is well-coated. Serve warm or cold.