Quick pickled Daikon radish and carrot
#prepared-ingredient
America's Test Kitchen salad cookbook
Servings: about 2 cups
Ingredients
- 1/2 tsp grated lime zest, plus 1/4 cup juice (2 limes)
- 1.5 tsp fish sauce
- 1.5 tsp sugar
- 1/4 tsp table salt
- 8 oz daikon radish, peeled and cut into 2-inch-long matchsticks
- 1 carrot, peeled and cut into 2-inch-long matchsticks
Instructions
- Whisk lime zest and juice, fish sauce, sugar, and salt in medium bowl until sugar and salt are dissolved. Add radish and carrot and toss to combine. Gently press on vegetables to submerge. Cover and let sit at room temperature for 1 hour; drain and serve. Drained vegetables can be refrigerated for up to 24 hours.