Try this Carrot and Daikon Pickled Salad recipe, or contribute your own.Suggest a better description
Add 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.
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|Serving Size: 1 Serving (148g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (4%)|
|Amt Per Serving||% DV|
|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 %|
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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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