Two-color namasu, a make-ahead daikon radish and carrot salad
Here's a recipe for a classic vegetable dish that is served at New Year's in Japan. It actually gets better after some time in the refrigerator, and is a great bento side dish that may even bring you some luck!
I am calling this colorful dish confetti, because it's not quite assertively flavored enough to call it furikake. It is sort of a no-sugar (low-carb) and much lower calorie variation of Cooked to Death Hot and Sweet Peppers, though I have made the hot peppers optional. Even with no added sugar or sweetener, I think the natural sweetness of the vegetables comes through nicely. It's a really useful vegetable side dish, to just pack on the side or sprinkle on top of rice or other things. You could also fold in a spoonful into tamagoyaki to make it really colorful. It can be kept in the refrigerator for a few days, or frozen.