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Information

Course: side dish
Total time: under 2 hours
Skill level: Easy
Cost: Inexpensive
Yield: Makes about 2 to 3 cups; serves 6 as part of a meal
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Notes

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.

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.

 

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Nutritional Information

Nutrients per serving

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%)