Vietnamese Carrot and Daikon Pickled Salad (Dau Chua)

[Guest guest]

Vietnamese Carrot and Daikon Pickled Salad (Dau Chua)

 

The recipe is from Hot, Sour, Salty, Sweet by Jeffrey Alford

 

1/2 lb. carrots, peeled

1/2 lb. daikon radish, peeled

about 1/2 tsp. kosher salt

1 1/2 cups water

1/4 cup rice vinegar

2 tbsps. sugar

 

Cut the tip of each carrot on the diagonal, then slice and cut into

matchsticks. You should have about two cups. Place carrots in large strainer and

set aside.

Use the same method for the daikon. Add to the carrots in the strainer and mix

well with your hands. Sprinkle with salt and toss well to mix. Place over a bowl

or in the sink and let stand for 20 to 30 minutes.

Meanwhile, in non-reactive saucepan, combine water, vinegar and sugar and bring

to a boil. Remove from heat and cool to room temperature.

Rinse carrot daikon briefly with cold water, then squeeze dry and transfer to

medium bowl. Pour vinegar mixture over and stir gently until vegetables are

well-moistened. Let stand for one hour before serving. Makes about 2 to 3 cups.

 

 

 

 

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[Guest guest]

Jack, thank you! I love sweet and salty and daikon too!

(;- ) Donna

 

jack foxx <canadabuyer72 wrote:

Vietnamese Carrot and Daikon Pickled Salad (Dau Chua)

 

The recipe is from Hot, Sour, Salty, Sweet by Jeffrey Alford

 

1/2 lb. carrots, peeled

1/2 lb. daikon radish, peeled

about 1/2 tsp. kosher salt

1 1/2 cups water

1/4 cup rice vinegar

2 tbsps. sugar

 

Cut the tip of each carrot on the diagonal, then slice and cut into matchsticks.

You should have about two cups. Place carrots in large strainer and set aside.

Use the same method for the daikon. Add to the carrots in the strainer and mix

well with your hands. Sprinkle with salt and toss well to mix. Place over a bowl

or in the sink and let stand for 20 to 30 minutes.

Meanwhile, in non-reactive saucepan, combine water, vinegar and sugar and bring

to a boil. Remove from heat and cool to room temperature.

Rinse carrot daikon briefly with cold water, then squeeze dry and transfer to

medium bowl. Pour vinegar mixture over and stir gently until vegetables are

well-moistened. Let stand for one hour before serving. Makes about 2 to 3 cups.

 

 

 

 

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