Carrot and Daikon Radish Salad – Kohaku Namasu

Bring a touch of Japanese New Year tradition to your table with this light, crisp, and refreshing Kohaku Namasu salad. A vibrant mix of pickled daikon radish and sweet carrot, gently marinated in a sweet rice vinegar dressing. In Japan, this dish carries a symbolic meaning — “Kohaku” means red and white, colors that represent purity, joy, and good fortune, making it a staple during New Year celebrations.

Simple yet elegant, this salad delights with its flavor, crunch, and festive appearance — perfect as a refreshing side dish or a colorful addition to your bento.

Ingredients – Salad:
• 1/3 daikon radish
• 1/2 carrot
• 30 g dried squid (sakiika, optional for extra umami)

Ingredients – Amazu Dressing:
• 4 tbsp rice vinegar
• 2 tbsp sugar
• 2/3 tsp salt

Preparation:

1. In a bowl, mix all the dressing ingredients until the sugar and salt dissolve. Set aside.

2. Peel the daikon and carrot, then cut them into thin julienne strips (use a mandoline or spiralizer for best results).

3. Sprinkle the vegetables lightly with salt and let them sit for 10–15 minutes to soften and release excess moisture.

4. Gently squeeze out the liquid, then toss the vegetables with the amazu dressing.

5. For a richer, savory flavor, add thinly sliced dried squid.

6. Chill in the refrigerator for about 30 minutes before serving.

Tips:
– For a modern twist, add a touch of yuzu zest or a few pomegranate seeds for extra color and a festive finish.
– Kohaku Namasu pairs beautifully with grilled salmon, tempura, or tofu dishes.

Crisp, sweet-and-sour, and full of meaning — Kohaku Namasu is a little work of art on your plate.