Quick Pickled Carrots and Daikon

Vegan Vietnamese

Quick Pickled Carrots and Daikon

Pickled carrots and daikon are used to add texture and additional flavor to a number of Vietnamese dishes, from sandwiches to vermicelli bowls. 

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Serves: 6

Pickled daikon and carrots crunch and sweet-and-sour taste can make any savory dish more interesting, and its freshness can balance out the greasiness of fried food. To get that special crunch, all you need to do is let the carrots and daikon radishes sit in salt for a bit to draw out all the moisture, like in this recipe from the Vegan Vietnamese cookbook.

What you need:

2 medium carrots, peeled and shredded or cut into sticks
2 medium daikon radishes, shredded or cut into sticks
2 teaspoons salt
2 tablespoons sugar
2 tablespoons white distilled vinegar or rice vinegar

What you do:

1. In a medium bowl, toss carrots and daikon with salt, and let sit for 15 minutes. Rinse well and squeeze out all excess water.
2. Return carrots and daikon to bowl, add sugar and vinegar, and toss well. Let sit for at least 30 minutes.
3. Store in a 16-ounce glass jar or airtight container for up to 2 weeks in refrigerator.

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