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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 4 |
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A mainstay of the Vietnamese kitchen. Tangy condiment livens sandwiches, adds complexity to dipping sauces, or can be served on its own. (Eating Well, 2003) Ingredients:
1 cup carrot, grated |
1 cup daikon radish, grated (white radish) |
1 tablespoon salt |
2 tablespoons sugar |
1/4 cup white wine vinegar (or rice vinegar) |
Directions:
1. Mix gently carrot, radish, and salt together in a medium bowl. Let stand for 10 minute
2. Transfer to a sieve or colandar and rinse.
3. Squeeze the mixture to remove excess water.
4. Place carrot and radish in a medium bowl.
5. Add sugar and vinegar; toss to coat.
6. Cover and marinate in the refrigerator for 2 hours. This is best served chilled.
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