← Back to Search Results
Asian, Vietnamese
Carrot and Daikon Pickled Salad

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

This versatile and fresh-tasting salad-pickle-condiment combination will look familiar if you eat regularly in Vietnamese restaurants and/or sandwich shops. It’s very easy to make at home. Instead of a blend of carrot and daikon, you can use a pound of just one of them. Serve as a side salad or as part of a Vietnamese salad plate. It also makes a great addition to rice paper roll-ups.

Yield: Makes about 2 to 3 cups; serves 6 as part of a meal

Ingredients

  • ½ pound carrots, peeled
  • ½ pound daikon radish, peeled
  • About ½ teaspoon kosher salt
  • 1½ cups water
  • ¼ cup rice vinegar
  • 2 tablespoons sugar

Directions

Cut the tip off each carrot on a long diagonal. Use a Benriner or other vegetable slicer or a coarse grater to slice the carrots into strips, or use a knife to cut into matchsticks. You should have approximately 2 cups. Place the carrots in a large strainer and set aside.

Use the same method to make daikon strips. You should have approximately 2 cups. Add to the carrots in the strainer and mix well with your hands. Sprinkle on the salt and toss to mix. Place over a bowl or in the sink and let stand for 20 to 30 minutes.

Meanwhile, in a nonreactive saucepan, combine the water, vinegar, and sugar and bring to a boil. Remove from the heat; cool to room temperature. (Don’t cook the vegetables, bathe them.)

Rinse the vegetables briefly with cold water, then squeeze dry and transfer to a medium bowl. Pour over the vinegar mixture and stir gently with a wooden spoon to ensure all the vegetables are well moistened. Let stand for 1 hour before serving.

To serve, lift the salad out of the vinegar bath (see Note) and mound attractively on a plate.

 

Notes

If you have extra salad, leave it in the vinegar bath and store in a well-sealed container in the refrigerator. Leftovers keep for 2 to 3 days.


© 2000 Jeffrey Alford and Naomi Dugid
 

Nutritional Information

Nutrients per serving (% daily value)

40kcal (2%)
25mg (2%)
10mg (17%)
312mcg RAE (10%)
205mg
11mg
1g
7g
2g
9g
0mg (0%)
229mg (10%)
0g (0%)
0g (0%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-bread-bible The Bread Bible
by Rose Levy Beranbaum
amor-y-tacos Amor Y Tacos
by Deborah Schneider
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
cooking-for-friends Cooking for Friends
by Gordon Ramsay
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
good-to-the-grain Good to the Grain
by Kim Boyce
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?