Japanese Pickled Daikon and Carrot Salad

4
Servings
35m
Prep Time
0m
Cook Time
35m
Ready In


"Crunchy and fresh, with a delightful flavor, this is a nice side to go with some of your other salads, vegetables, and chutneys. Not really a salad in the Western culinary sense, but more of a condiment, like seaweed salad."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (34.1 g)
  • Calories 73.7
  • Total Fat - 0.3 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 674.4 mg
  • Total Carbohydrate - 16.9 g
  • Dietary Fiber - 4.4 g
  • Sugars - 9.3 g
  • Protein - 1.6 g
  • Calcium - 40.4 mg
  • Iron - 0.8 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 0.1 mg

Step 1

Peel and finely shred carrot and daikon.

Step 2

Put vegetables into large bowl; sprinkle with salt and let stand for 30 minutes.

Step 3

Gently squeeze out as much water as possible from vegetables.

Step 4

In a bowl, combine vinegar, soy sauce, ginger and sugar, stirring until sugar dissolves.

Step 5

Add vegetables and refrigerate for 8 hours.

Step 6

Salad will keep for up to 1 week in sealed container in refrigerator.

Tips & Variations


No special items needed.

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