Ingredients for Pickled Carrot Radish
- 1 pound peeled and julienned carrots
- Daikon Radish
- 2 tablespoons kosher salt
- ½ cup granulated sugar
- White Wine Vinegar
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How to Make Pickled Carrot Radish
- Combine 1 pound peeled and julienned carrots and 1 pound peeled and julienned daikon radish in a medium bowl.
- Add 2 tablespoons kosher salt and gently toss to coat. Let stand for 10 minutes.
- Transfer the carrot and radish mixture to a fine-mesh sieve or colander and rinse thoroughly under cold water.
- Gently squeeze out as much excess water as possible. This step is crucial for achieving the perfect crisp-tender texture.
- Transfer the drained carrot and radish to a clean medium bowl.
- Add ½ cup granulated sugar and ½ cup rice vinegar (or white vinegar).
- Toss gently to ensure all the vegetables are evenly coated with the sugar-vinegar mixture.
- Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to fully develop. The longer it marinates, the more intense the flavor will be!
- Serve chilled. Enjoy as a vibrant side dish, a topping for banh mi sandwiches, or a delightful addition to your favorite dipping sauces.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
24g
Fat
0g
Carbs
2g
