Cook the Book: Pickled Daikon Carrot and Cucumber

Cook the Book: Pickled Daikon, Carrot, and Cucumber

Cook the Book: Pickled Daikon, Carrot, and Cucumber

By Serious Eats
Serves 8

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Details
  • Servings:   8
  • Calories:   66
  • Protein:   1g
  •  
  • Fiber:   2g
  • Sugar:   13g
  • Carb Total:   14g
  •  
  • Trans Fat:   0g
  • Saturated:   1g
  • Fat Total:   1g
  •  
  • Diet:   Low-Fat
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
Comments
Ingredients
  • 2 to 3 large carrots, peeled and julienned
  • 1 small daikon, peeled, halved lengthwise, and julienned
  • 1 English (hothouse) cucumber, peeled, halved lengthwise, seeded and cut into 1/4-inch-by-2-inch-long slices
  • 2 tablespoons kosher salt
  • 6 tablespoons sugar
  • 1 cup rice vinegar
  • 1 or 2 Thai chilies, stemmed, halved lengthwise and seeded (optional)
Instructions

Cook the Book: Pickled Daikon, Carrot, and Cucumber serves 8 original recipe by Serious Eats.

View original preparation instructions

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