Try this Carrot and Daikon Pickled Salad recipe, or contribute your own.
Suggest a better descriptionAdd daikon to carrots 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 heat and cool to room temperature. (Don't cook the veggies, 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 vegetables are well moistened. Let stand for 1 hour before serving.
To serve, life the salad out of the vinegar bath and mound attractively on a plate.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (148g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 24 | ||
Calories from Fat: 1 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1300.4mg | 45 % | |
Potassium 214.3mg | 6 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 3.6g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 24
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