Salad: United States – Hawaii – Namasu (Pickled Cucumber & Carrot Salad)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 0 min

Additional 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 2 medium cucumbers, about 1 lb (450 g), thinly sliced (use English or Persian cucumbers if available)
- 3 medium carrots, about 10 oz (280 g), peeled and julienned or very thinly sliced
- 1/2 small sweet onion (such as Maui onion) or 1/4 red onion, about 3 oz (85 g), very thinly sliced (optional)
- 1/3 cup (80 ml) rice vinegar
- 3 tbsp (45 g) granulated sugar
- 1 tsp (6 g) kosher salt, plus 1/4 tsp (1.5 g) more if needed
- 2 tbsp (30 ml) warm water (to dissolve sugar)
- 1/2 tsp (2.5 g) grated fresh ginger (optional, for mild warmth)
- 1/2 tsp (1 g) toasted sesame oil (optional, for aroma)
- 1/4 tsp (0.5 g) crushed red pepper flakes or togarashi (optional, for heat)
- 1 tbsp (9 g) toasted sesame seeds, for garnish
- 2 tbsp (6 g) chopped green onion (scallion), for garnish

Instructions

Short Description:
A bright Hawaiian-style namasu of thinly sliced cucumbers and carrots tossed in a sweet-tangy rice vinegar dressing, chilled until crisp and refreshing. Common at local gatherings and potlucks as a palate-cleansing side.

Regional Notes:
This Hawaiian variation emphasizes thinly sliced cucumbers alongside carrots and a sweeter, tangier vinegar dressing than some mainland versions. It is typically lightly salted, briefly drained to keep the texture crisp, and served cold as a refreshing side at community meals and plate lunches.

1. Prepare the vegetables: thinly slice the cucumbers (use a mandoline or sharp knife) and julienne or thinly slice the carrots. Place cucumbers, carrots, and onion (if using) in a large bowl.
2. Salt and draw moisture: Sprinkle 1 tsp (6 g) kosher salt over the vegetables, toss to combine, and let sit 10–15 minutes to draw out excess water. After resting, gently squeeze the vegetables in a clean towel or press in a fine-mesh sieve to remove excess liquid. Transfer to a clean bowl.
3. Make the dressing: In a small bowl or jar, combine rice vinegar, sugar, and 2 tbsp (30 ml) warm water. Stir or shake until the sugar dissolves completely. Whisk in grated ginger (if using), toasted sesame oil (if using), and crushed red pepper flakes (if using). Taste and add up to 1/4 tsp (1.5 g) additional salt if needed.
4. Combine and chill: Pour the dressing over the squeezed vegetables and toss until evenly coated. Cover and refrigerate at least 30 minutes (preferably 1–2 hours) to let flavors meld and textures crisp.
5. Finish and serve: Before serving, give the namasu a final toss, taste for seasoning, and adjust if needed. Transfer to a serving bowl and garnish with toasted sesame seeds and chopped green onion. Serve chilled as a refreshing salad side.