Pickled Daikon and Carrots
Ingredients
- 1 cup shredded carrots
- 1 cup shredded daikon radish
- 2 tablespoons unseasoned rice wine vinegar
- 2 tablespoons sugar
- ¼ teaspoon kosher salt
Instructions
- In a bowl, toss together the carrots, daikon, vinegar, sugar and salt and let stand at room temperature for at least 30 minutes.
Notes
Melissa Clark's original recipe calls for 3/4 cup carrots, 1/2 cup daikon (radish) and 3/4 cup thinly sliced cucumbers. I increased the carrots and daikon to pickle and used fresh-cut cucumbers on the Banh Mi. Your choice.