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Carrot And Radish Pickles (Ca Rot And Cu Cai Dua Chua)
Ingredients
- 1 c. of julienned carrot
- 1 c. of julienned daikon radish
- 1 Tbsp. salt
- 2 Tbsp. sugar
- 1/2 c. rice or possibly white vinegar
- 1 c. water
Directions
- Sprinkle carrot and radish with salt. Let stand 10 min. Remove excess moisture by squeezing the vegetables gently. Rinse with water and drain. In a mixing bowl, combine sugar, vinegar and water with the carrot and radish. Marinate 2 hrs. Serve with the seasoned fish sauce dip. Keep left over in the refrigerator for up to one month.
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