Pickled Carrot & Radish

"A mainstay of the Vietnamese kitchen. Tangy condiment livens sandwiches, adds complexity to dipping sauces, or can be served on its own. (Eating Well, 2003)"
 
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photo by Sharon123 photo by Sharon123
photo by Sharon123
Ready In:
2hrs 20mins
Ingredients:
5
Yields:
1 1/4 cup
Serves:
5
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ingredients

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directions

  • Mix gently carrot, radish, and salt together in a medium bowl. Let stand for 10 minute
  • Transfer to a sieve or colandar and rinse.
  • Squeeze the mixture to remove excess water.
  • Place carrot and radish in a medium bowl.
  • Add sugar and vinegar; toss to coat.
  • Cover and marinate in the refrigerator for 2 hours. This is best served chilled.

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Reviews

  1. misscain
    I only use carrots but love this recipe.
     
  2. Michelle S.
    I made half of this recipe using just the carrot as I did not have any daikon. It was wonderful! Since I figured I was missing a littel heat from the daikon I used soem sambal olek to make up for it. I used this on recipe #26412 and it was a great addition.
     
  3. Cilantro in Canada
    This was excellent. Easy to make as well. I used this when Making Vietnamese Bun Thanks for the recipe.
     
  4. Jewelies
    Very light, refreshing and tasty. Loved it served with your Spicy Chicken Sandwiches (Banh Mi Ga) Recipe #126797. I also used rice vinegar. Thanks for posting :)
     
  5. Sharon123
    Yum! I love this stuff! I used rice vinegar. Thanks for a great dish!
     
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