PICKLED CUCUMBER AND DAIKON SALAD
Steps:
- In a large bowl combine the carrots, cucumbers and daikon.
- In a small jar or container with a lid, combine the rice wine vinegar, fish sauce, sugar, sambal, ginger and garlic. Shake well and let sit for at least 15 minutes to allow the sugar to dissolve and the flavors to marry.
- Toss the cucumber-daikon mixture with the vinaigrette and let sit outside the fridge for an hour before serving. Sprinkle with the scallions.
VIETNAMESE PICKLED DAIKON RADISH AND CARROTS
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.
Provided by bd.weld
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT15m
Yield 10
Number Of Ingredients 6
Steps:
- Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.
- 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.
Nutrition Facts : Calories 27.9 calories, Carbohydrate 6.9 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 1415.7 mg, Sugar 5.4 g
SPICY VIETNAMESE QUICK PICKLED VEGETABLES
These quick pickled vegetables are traditionally served as a condiment for banh mi sandwiches, but they make a nice side for anything you'd normally pair with coleslaw, like fish and chips, BBQ, fish tacos, etc.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Carrots
Time 2h
Yield 10
Number Of Ingredients 8
Steps:
- Inspect 2 mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.
- Divide carrots, radishes, cucumbers, and jalapeno peppers evenly into the 2 clean jars.
- Combine water, vinegar, sugar, and salt in a medium saucepan. Bring to a boil and cook until sugar is dissolved, about 3 minutes. Turn off heat and let cool for 2 minutes. Pour mixture over the vegetables in the jars and let come to room temperature, about 30 minutes.
- Screw on lids and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 26.6 calories, Carbohydrate 6.3 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.7 g, Sodium 487 mg, Sugar 4.5 g
VIETNAMESE PICKLED CARROTS AND DAIKON (DO CHUA)
Steps:
- Make the vinegar and sugar mixture: In a bowl (a 8 cup pyrex measuring cup works great for this) mix together one cup of sugar, the white vinegar and the warm water, until the sugar dissolves.
Nutrition Facts : Calories 74 kcal, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 250 mg, Sugar 14 g, Fat 0 g, ServingSize Makes approximately 5 pints, UnsaturatedFat 0 g
PICKLED SPICED CUCUMBER, CARROTS, AND DAIKON
Make and share this Pickled Spiced Cucumber, Carrots, and Daikon recipe from Food.com.
Provided by dicentra
Categories Lunch/Snacks
Time 20m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 3 ingredients in a large bowl. Add 2 teaspoons salt; toss well. Let stand 20 minutes.
- Transfer vegetable mixture to a colander. Rinse well with cold water; drain well.
- Combine remaining 2 teaspoons salt, sugar, and remaining ingredients in a large bowl. Add vegetable mixture; stir well. Transfer to an airtight container, and refrigerate for at least 2 days before serving.
Nutrition Facts : Calories 21.1, Sodium 586.6, Carbohydrate 5.3, Fiber 0.3, Sugar 4.6, Protein 0.2
QUICK PICKLED CUCUMBERS
These surprisingly speedy pickled cucumber ribbons are delicious with any smoked fish, particularly salmon. Add some irresistible crunch to your dish
Provided by Sophie Godwin - Cookery writer
Categories Side dish
Time 30m
Yield serves 2, as a side
Number Of Ingredients 6
Steps:
- Toss the cucumber ribbons with the salt in a colander. Leave for 15 mins then squeeze out any excess moisture with your hands and pat the ribbons dry with a tea towel.
- Mix the other ingredients together in a small bowl then stir in the cucumber.
Nutrition Facts : Calories 70 calories, Fat 1 grams fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 2.5 milligram of sodium
PICKLED DAIKON RADISH AND CARROT
I love the pickled daikon radish and carrot that come alongside Vietnamese rice noodle salads, and realized that it's so easy to make at home! These are not only great in rice noodle salads but also in rice paper rolls.
Provided by moosie
Categories Side Dish Vegetables Carrots
Time 5h20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.
Nutrition Facts : Calories 69.6 calories, Carbohydrate 17.2 g, Fat 0.1 g, Fiber 1.7 g, Protein 0.7 g, Sodium 27 mg, Sugar 15.2 g
PICKLED CARROTS AND DAIKON
Provided by Taste of Home
Time 20m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine daikon, carrots and jalapenos. In a saucepan, bring water, vinegar, sugar, salt and, if desired, liquid smoke to a boil. Simmer until sugar dissolves. Pour mixture over vegetables, ensuring vegetables are submerged; cool. Transfer to jars, if desired; cover tightly. Refrigerate, covered, at least 1 hour before serving. Store in the refrigerator for up to 2 weeks, stirring occasionally.
Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
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