Monday, July 18, 2011

Vietnamese Pickled Carrots + Daikon

Happy Monday guys!! I hope you all had a beautiful weekend.  Sorry for not being able to post anything new for a week now.  Life's been a little crazy in my corner so, in the meantime, please enjoy this quick Vietnamese pickled carrots and daikon.  Enjoy your day  y'all. XO

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.

Printable 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
carrots and daikon pickled
carrots and daikon pickled3
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.
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Jin said...

Looks light and refreshing!!! Happy Monday!

J said...

Best photo shoot ever.

NamDzung said...

Dear Mai,
The color is just so fresh and yummy...but dont eat carrot too much or your skin will turn to orange too, my cousin did :D as she wanted to lose weigh by eating carrot everyday :D

Mai said...

Haha Dzung, you are too funny ;)

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