This lightly picked condiment can be served on it own as a palate-refreshing side salad as well as on sandwiches. Check back tomorrow for my take on Vietnamese Banh Mi sandwich recipe.
1/2 pound carrots, peeled and sliced crosswise 1 1/2 inch long matchstick
1/2 pound daikon, peeled and cut into 1 1/2 long matchstick
1 cup luke warm water
1/4 cup rice vinegar
2 tablespoons sugar
2 tablespoons kosher salt
Makes 2 cups
1. Put water, rice vinegar, sugar and salt in a pitcher or bowl and whisk until sugar is dissolves.
2. Peel, wash and cut carrots and daikon to desired size. Combine both together in a bowl.
3. Fill carrot and daikon into a tight lid jar or similar container and cover with the pickling liquid.
4. Let pickle for at least 1 hour before serving and store in the fridge for up to a week.