Daikon, Carrot & Tuna Salad

Name: Daikon, Carrot & Tuna Salad
Total time: 300 s
Yield: 4 Servings
Cuisine: British
Ingredients: 10-15 cm Daikon *about 220g after sliced; 1 Carrot; 1/2 teaspoon Salt; 1 can (95 g) Tuna *I used Tuna in Springwater; 1 tablespoon Toasted Sesame Seeds; 1 small clove Garlic *grated; 1 tablespoon Rice Vinegar; 1/2 tablespoon Soy Sauce; 1/2 tablespoon Sesame Oil; 1 teaspoon Sugar *add extra to suit your taste

Hiroko Liston @hirokoliston

Melbourne, Australia

There is a Japanese salad dish that is called ‘Namasu’, and Daikon & Carrot ‘Namasu’ is my absolute favourite. Based on the salad, I have made a variety of salads, and this one is the most recent creation. Do you have all the ingredients? Then why don’t you try it? I’m confident that you will enjoy it.

Hiroko Liston @hirokoliston

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Ingredients

5 minutes plus resting time

4 Servings

10-15 cmDaikon *about 220g after sliced
1Carrot
1/2 teaspoonSalt
1 can (95 g)Tuna *I used Tuna in Springwater
1 tablespoonToasted Sesame Seeds
Dressing
1small clove Garlic *grated
1 tablespoonRice Vinegar
1/2 tablespoonSoy Sauce
1/2 tablespoonSesame Oil
1 teaspoonSugar *add extra to suit your taste

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Steps

5 minutes plus resting time

1

Peel and slice Daikon and Carrot into 2 to 3mm thin strips. I usually 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, then drain and squeeze to remove excess salty water.
3

Mix the Dressing ingredients in a mixing bowl, add the squeezed Daikon and Carrot, add Tuna and Toasted Sesame Seeds as well, and mix well.

Daikon & Carrot Namasu