Pickled Daikon & Radish Salad
Ingredients
Serves 5 to 6
- 2 carrots, julienned
- 1 hothouse cucumber, thinly sliced
- 1 medium daikon radish, peeled
- ¾ cup rice wine vinegar
- ¼ cup fish sauce
- 2 Tbsp. brown sugar
- 1 Tbsp. sambal oelek (a sauce made from chili peppers, spices, and vinegar)
- 1 tsp. fresh ginger, grated
- 1 garlic clove, finely chopped
- 2 scallions, thinly sliced on the bias
Cut the daikon radish in half, and then slice into thin half-moons. Combine with carrots and cucumbers in a large bowl.
In a small jar or container with a lid, combine rice wine vinegar, fish sauce, sugar, sambal, ginger and garlic. Shake well and let sit for at least 15 minutes to allow the sugar to dissolve and the flavors to marry.
Toss the cucumber-daikon mixture with the vinaigrette and let sit at room temperature for about an hour. Sprinkle with scallions before serving.