Vietnamese Pickled Daikon Radish and Carrots Recipe

Recipesfull introduces to you: Popular Recipes. (Vietnamese Pickled Daikon Radish and Carrots Recipe). This crispy Asian-style refrigerated pickle combination (do chua) is best known as an addition to banh mi sandwiches. You can also add cucumber and onions, if you like. This also works well with BBQ pork or as a rice side. They will keep for 4 weeks in the refrigerator.

Brief

Prep 15 mins

Additional: 1day

Total: 1day

Servings: 10

Yield: 10 servings

Vietnamese Pickled Daikon Radish and Carrots Recipe

Ingredients

4 cups warm water

¾ cup rice vinegar

3 tablespoons sugar

2 tablespoons salt

½ pound carrots

julienned

½ pound daikon radish

julienned

Side Dish

Directions

Step 1

Combine water vinegar sugar and salt in a bowl. Stir until salt and sugar have dissolved.

Step 2

Place carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Seal jar and refrigerate for at least 1 day ideally 3 days.

Nutritional Information

Vietnamese Pickled Daikon Radish and Carrots Recipe

Servings Per Recipe:10

Calories: 27.9

% Daily Value *

Protein: 0.3g 1%

Carbohydrates: 6.9g 2%

Dietary Fiber: 1g 4%

Sugars: 5.4g

Fat: 0.1g

Vitamin A Iu: 3792.3IU 76%

Niacin Equivalents: 0.3mg 2%

Vitamin C: 6.3mg 11%

Folate: 10.7mcg 3%

Calcium: 14.5mg 2%

Iron: 0.2mg 1%

Magnesium: 6.4mg 2%

Potassium: 124.6mg 4%

Sodium: 1415.7mg 57%

Calories From Fat: 0.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.