PICKLED UNCOOKED VEGETABLES NAMASU
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a serving bowl combine vegetables and ginger. Toss.
- In a saucepan combine soy sauce, vinegar and sugar. Bring to a boil, stirring to dissolve sugar, and cook for about a minute. Remove from heat and let cool. Pour dressing over vegetables and toss. Refrigerate for at least an hour before serving
KIYURI NAMASU (CUCUMBER SALAD)
I was recently digging through some recipes that my parent's Japanese maid used while my father (US Navy) was stationed in Yokosuka, Japan during the late '60's and found this really easy salad.
Provided by Member 610488
Categories Japanese
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Partly peel cucumbers leaving strips of green, and slice very thin.
- Add salt to cucumbers and let stand for 15 minutes.
- Combine remaining ingredients.
- Press excess liquid from cucumbers and add to sauce. Mix well.
- Add cucumbers to sauce.
- Chill and serve as a relish or salad.
NAMASU RICE SALAD WITH PICKLED DAIKON RADISH AND CARROTS
Pickled carrot and daikon radish can be found in Korean, Vietnamese, and Japanese cuisine. Combined with rice in this cool, light and flavorful salad, it will remind you of sushi and rice rolls. Shrimp or crab can be added to make this into a main dish salad.
Provided by AnnInLondon
Categories Salad Grains Rice Salad Recipes
Time 1h50m
Yield 6
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 215.6 calories, Carbohydrate 33.8 g, Fat 7.8 g, Fiber 1.8 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 466.8 mg, Sugar 6.1 g
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