Carrot and Daikon Pickled Salad
Carrot and Daikon Pickled Salad might be just the side dish you are searching for. This gluten free, fodmap friendly, and vegan recipe serves 1. One portion of this dish contains about 1g of protein, 0g of fat, and a total of 74 calories. A mixture of sugar, rice vinegar, kosher salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 2 hours.
Instructions
Cut the tip off each carrot on a long diagonal. Use a Benriner or other vegetable slicer or a coarse grater to slice the carrots into strips, or use a knife to cut into matchsticks. You should have approximately 2 cups.
Place the carrots in a large strainer and set aside.
Use the same method to make daikon strips. You should have approximately 2 cups.
Add to the carrots in the strainer and mix well with your hands.
Sprinkle on the salt and toss to mix.
Place over a bowl or in the sink and let stand for 20 to 30 minutes.
Meanwhile, in a nonreactive saucepan, combine the water, vinegar, and sugar and bring to a boil.
Remove from the heat; cool to room temperature. (Dont cook the vegetables, bathe them.)
Rinse the vegetables briefly with cold water, then squeeze dry and transfer to a medium bowl.
Pour over the vinegar mixture and stir gently with a wooden spoon to ensure all the vegetables are well moistened.
Let stand for 1 hour before serving.
To serve, lift the salad out of the vinegar bath (see Note) and mound attractively on a plate.