How to make it

  • 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.
  • Notes: This recipe can be made in stages over a couple of days. Pickle the vegetables, make the dressing, cook and cool the rice. Assemble the day of serving.

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    " It was excellent "
    Cosmicmother ate it and said...
    Fabulous! It's just the right amount of dressing, and it's great warm or cold! I love the dressing and I'm going to make this again but sub the rice for napa cabbage.
    Added more info in IMI: Namasu Rice Salad
    Feb 2019
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