Namasu Rice Salad With Pickled Daikon Radish And Carrots

• 1/4 cup rice vinegar
• 2 tablespoons white sugar
• 1/2 teaspoon salt
• 1 cup matchstick-cut carrots
• 1 cup matchstick-cut daikon radish
• 2 cups water
• 1 cup basmati rice
• Dressing:
• 1 1/2 tablespoons vegetable oil
• 1 tablespoon lime juice
• 2 teaspoons grated ginger
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1/2 teaspoon chile paste (such as sambal oelek), or to taste
• 1/2 teaspoon salt
• 1/3 cup chopped fresh cilantro
• 1/4 cup chopped roasted peanuts
• 2 green onions, thinly sliced

1. 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.
2. 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.
3. 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.

rice vinegar, white sugar, salt, matchstick, matchstick, water, basmati rice, dressing, vegetable oil, lime juice, ginger, sesame oil, clove garlic, chile paste, salt, fresh cilantro, peanuts, green onions

Taken from www.allrecipes.com/recipe/241003/namasu-rice-salad-with-pickled-daikon-radish-and-carrots/ (may not work)