Daikon & Carrot ‘Namasu’ with Cranberries

Name: Daikon & Carrot ‘Namasu’ with Cranberries
Yield: 4 servings
Cuisine: British
Ingredients: 10-15 cm 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

Hiroko Liston @hirokoliston

Melbourne, Australia

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.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

10-15 cmDaikon *about 200g after sliced
1Carrot *about 60g after sliced
1/2 teaspoonSalt
2 tablespoonsDried Cranberries
Dressing
1/4 teaspoonSalt
1 tablespoonSugar
2 tablespoonsVinegar of your choice *I used White Wine Vinegar

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Steps

1

Peel and slice Daikon and Carrot into 2 to 3mm thin strips. I use a vegetable slicer. If you cut by knife, slice them diagonally 2 to 3mm thin, then cut into 2 to 3mm strips.
2

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.
3

Soak Dried Cranberries in warm water for 10 minutes, then drain well.
4

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.