Crisp carrot and daikon salad in sweet and tangy sauce is delicious. Khmer loves this relish in sandwich, noodle, broken rice and many other recipes. This recipe for either shredded or julienne carrot and daikon.
Carrot and Daikon Salad
Crisp carrot and daikon salad in sweet and tangy sauce is delicious. Khmer loves this relish in sandwich, noodle, broken rice and many other recipes. This recipe for either shredded or julienne carrot and daikon.
Course: SaladCuisine: CambodianDifficulty: Easy
Servings
2
servingsPrep time
15
minutesCooking time
15
minutesCalories
260
kcalTotal time
30
minutesIngredients
1 tablespoon salt
2 cups shredded or julienne daikon (approx 570 gram of daikon)
2 cups shredded or julienne carrot (aprox 2 large carrot)
1/2 cup white vinegar
1/2 cup sugar
1/2 cup water
Directions
- In a large bowl, mix 1 teaspoon salt with shredded (or julienne) daikon and carrot, mix well together, rinse, squeezes all the liquid out from daikon then put it in a serving bowl and set a side. In a small bowl, mix vinegar with sugar, salt and water together, mix well. Pour prepared vinegar sauce over prepared daikon and carrot, mix well before serve.
- Could refrigerated up to 2 weeks.
Recipe Video
Nutrition Facts
- Serving Size: 2g
- Calories: 260kcal
- Sodium: 3569mg
- Carbohydrates: 60g
- Fiber: 3g
- Sugar: 3g
- Protein: 3g
