Pickled Daikon And Carrot

Total Time
15 minutes
Rating
4(47)
Comments
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Ingredients

Yield:1½ cups
  • 1medium (8-ounce) daikon, peeled
  • ½carrot, peeled
  • 2teaspoons white vinegar
  • 1teaspoon sugar
  • ½teaspoon kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

46 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 1 gram protein; 445 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Using the slicing disk of a food processor or a very sharp knife, slice the daikon into paper-thin disks. Use a knife to cut the disks into long, very thin strips. Slice the carrot lengthwise into very thin slices, and cut each slice into very thin strips.

  2. Step 2

    In a medium bowl, combine the vinegar, sugar and salt and mix until the sugar has dissolved. Add the daikon and carrot and toss. Serve at room temperature along with barbecued meat.


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