Red & White Namasu salad (kids' friendly)
Red & White Namasu salad (kids' friendly)

Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, red & white namasu salad (kids' friendly). One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Red & White Namasu salad (kids' friendly) is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Red & White Namasu salad (kids' friendly) is something which I’ve loved my entire life. They’re nice and they look wonderful.

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To get started with this particular recipe, we have to prepare a few components. You can have red & white namasu salad (kids' friendly) using 6 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Red & White Namasu salad (kids' friendly):
  1. Make ready 1 carrot
  2. Get 1/3 to 1/2 daikon radish (*depends on the size of the daikon)
  3. Prepare 2/3 Tbs salt
  4. Prepare 3/4 Tbs sugar
  5. Get 3 Tbs vinegar
  6. Prepare Yuzu peel (optional)
Steps to make Red & White Namasu salad (kids' friendly):
  1. Cut the carrot and radish in thin strips (julienne). The texture is better when you slice the carrot/radish and then julienne diagonally. Sprinkle the salt and mix well. Leave for about 10 minutes.
  2. Drain the water and add the sugar and vinegar and mix together. You can also add yuzu peel if you like.
  3. In Japan, you can find this "gentle vinegar (Yasashii O-su)", which is less acidic and child-friendly. This vinegar already contains some sugar, salt and other seasonings so you can reduce the amount of salt and sugar a little.

So that’s going to wrap this up for this special food red & white namasu salad (kids' friendly) recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!