PICKLED CARROT & RADISH
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)
Provided by Enduring Gastronomy
Categories Vegetable
Time 2h20m
Yield 1 1/4 cup, 5 serving(s)
Number Of Ingredients 5
Steps:
- Mix gently carrot, radish, and salt together in a medium bowl. Let stand for 10 minute
- Transfer to a sieve or colandar and rinse.
- Squeeze the mixture to remove excess water.
- Place carrot and radish in a medium bowl.
- Add sugar and vinegar; toss to coat.
- Cover and marinate in the refrigerator for 2 hours. This is best served chilled.
Nutrition Facts : Calories 30, Fat 0.1, Sodium 1413, Carbohydrate 7.5, Fiber 0.7, Sugar 6.2, Protein 0.2
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