A classic Vietnamese condiment of crisp, tangy, and sweet pickled daikon and carrots, essential for banh mi, noodle bowls, and grilled meats.
Why it's healthy
This condiment is primarily composed of vegetables, making it a low-calorie and low-fat way to add flavor. Carrots are an excellent source of beta-carotene, which the body converts into Vitamin A, crucial for immune function and vision. Daikon radish, a cruciferous vegetable, provides Vitamin C, an important antioxidant, and dietary fiber. While this is a quick pickle, the vinegar base can aid digestion. It serves as a healthy flavor enhancer, allowing you to enjoy rich dishes while adding a serving of vegetables and key micronutrients to your meal.
Ingredients
1/4 cup julienned daikon radish
1/4 cup julienned carrot
1 tbsp sugar
2 tbsp warm water
1.5 tbsp rice vinegar
1/8 tsp salt
Instructions
Combine julienned daikon and carrot in a small bowl with the salt. Let sit for 15-20 minutes to draw out moisture.
Rinse the vegetables thoroughly under cold water, then gently squeeze to remove as much water as possible.
In a separate small bowl, dissolve the sugar in the warm water, then stir in the vinegar to create the brine.
Place the dried vegetables into a small jar or container.
Pour the brine over the vegetables, ensuring they are fully submerged.
Seal and let pickle at room temperature for at least 1 hour, or refrigerate overnight for best flavor.