This is a simple-to-prepare Vietnamese pickle. The combination of white and orange from the carrot and the radish gives it an attractive appeal. Not only does it go well with the Vietnamese Spring Rolls, it is also a great appetizer.
You can also serve the pickle as a side dish in most Vietnamese meals - its tangy and sweet taste aid in cleansing the palate.
Ingredients:
- I cup sliced white or daikon radish
- 1 cup shredded carrot
- 2 Tbsp salt
- 2 Tbsp sugar
- ¼ cup white rice vinegar or white vinegar
Preparation:
Rub the salt into the carrots and radish and let stand for at least 20 minutes. Rinse off the salt with water. Drain the water completely. Use your hands to gently squeeze both the carrots and radish until they are dry. The carrots and radish should be slightly rubbery to the touch as the salt would have extracted quite a lot of its moisture content.
In a glass bowl, add the sugar and vinegar to the carrots and radish. Allow this to marinate for at least 2 hours. Chill before serving to enjoy the refreshing taste of this pickle.