Pickled Daikon Radish and Carrot
The Pickled Daikon Radish and Carrot recipe involves julienned daikon radish and carrots soaked in a tangy and slightly sweet brine. Commonly used as a topping or side in Vietnamese cuisine, this pickled medley adds a refreshing crunch and zesty flavor to various dishes, such as banh mi sandwiches or rice noodle bowls. The pickling process enhances the vegetables' texture and imparts a delightful, vibrant taste, making it a versatile and popular condiment in Southeast Asian cuisine.
Ingredients
- ½ cup distilled white vinegar
- ¼ cup white sugar
- 1 small carrot, peeled and cut into matchsticks
- 1 daikon radish, peeled and cut into matchsticks
- 2 tablespoons chopped fresh cilantro
- 1 Thai chile pepper, seeded and chopped
Instructions
- Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.
Nutrition
Calories: 70kcalCarbohydrates: 17gProtein: 1gSodium: 27mgPotassium: 240mgSugar: 15gVitamin C: 20mgCalcium: 28mg
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