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

5 serv.

carrot↗1 cup
grated
daikon radish↗1 cup
grated (white radish)
salt↗1 tablespoon
sugar↗2 tablespoons
white wine vinegar (or rice vinegar)↗1⁄4 cup

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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