I love the pickled daikon radish and carrot that come alongside Vietnamese rice noodle salads, and realized that it’s so easy to make at home! These are not only great in rice noodle salads but also in rice paper rolls.
You will need:
- ½ cup distilled white vinegar
- ¼ cup white sugar
- 1 small carrot, peeled and cut into matchsticks
- 1 daikon radish, peeled and cut into matchsticks
- 2 tablespoons chopped fresh cilantro
- 1 Thai chile pepper, seeded and chopped
Instructions:
Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.
Prep Time: 20 mins/Cooking Time: -/ Total Time: 5 hrs 20 mins
Servings: 4
Calories: 69.6
