pickled daikon & carrots (for asian salads)

It’s been a while since I’ve taught a cooking class for Urban Relish. If you are in the twin cities; you can still sign up http://www.eventbrite.com/event/6447890815/?ref=ebapi. I will be adding these yummy vegs to 2 different salads in class tomorrrow.

What are pickled daikon and carrots?

 I think of it as an Asian relish. Daikon’s comes from the white radish family; but tastes similar to a water chestnut but in a rooted vegetable form. Just the right amount of tang, sweetness, and crunch from the vegetables that you can add to anything.

What kind of anything?

Add to Asian types of salads (cold soba noodles, vermicelli salad i.e. bun chay), it can count as a side salad on it’s own, and it is great with chacuterie (my fav).

Method?

1 cup carrots (cut to matchsticks) + 1 cup daikon (cut to matchsticks) + 1/4 cup rice wine vinegar + 1/4 cup sugar + water (fill in pot; cover vegetables slightly) = cook for about 10 minutes (medium heat) till you see slight boiling bubbles. Than refrigerate over night. Good for a week 🙂

Enjoy!

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