Carrot and Daikon Relish

Carrot and daikon relish, bathed in a delightful sweet and tangy sauce, offers a crisp and flavorful addition to various Khmer dishes. Embraced by the Khmer culinary culture, this relish is a favorite accompaniment for sandwiches, noodles, broken rice, and more. The versatile recipe accommodates both shredded and julienne cuts for the carrots and daikon.

To prepare this mouthwatering relish, start by combining 1 tablespoon of salt with 2 cups each of shredded or julienne daikon (approximately 570 grams) and shredded or julienne carrot (about 2 large carrots) in a large bowl. After a thorough mixing, rinse the vegetables and squeeze out all the liquid from the daikon before placing them in a serving bowl, setting them aside.

The flavorful sauce is created by blending 1/2 cup of white vinegar with 1/2 cup of sugar, 1/2 teaspoon of salt, and 1/2 cup of water in a small bowl. Once the vinegar sauce is well-mixed, pour it over the prepared daikon and carrot, ensuring a thorough blend before serving. This relish can be refrigerated and stored for up to two weeks, making it a convenient and tasty addition to various dishes for an extended period.

Ingredients

Directions to make Carrot and Daikon Relish

1. 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.
2. Could refrigerated up to 2 weeks.

Related Recipe: Tomato and Cucumber Relish