Japanese Pickled Daikon and Carrot Salad
April 24, 2013
Categories: Condiments, Side Dishes, Vegetables, Carrot, Radish, Asian, Japanese, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Summer, Sunday Dinner, Weeknight Meals, Hand Mix/Whisk, Refrigerator, Fat Free, Gluten-Free, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegan, Vegetarian more
"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."
- 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
Peel and finely shred carrot and daikon.
Put vegetables into large bowl; sprinkle with salt and let stand for 30 minutes.
Gently squeeze out as much water as possible from vegetables.
In a bowl, combine vinegar, soy sauce, ginger and sugar, stirring until sugar dissolves.
Add vegetables and refrigerate for 8 hours.
Salad will keep for up to 1 week in sealed container in refrigerator.
Tips & Variations
No special items needed.