Indo Chinese Recipes
Pickled Daikon and Carrot
Ingredients
Pickled Daikon and Carrot PICKLED DAIKON AND CARROT 1/2 POUND DAIKON (WHITE RADISHES), PEELED AND FINELY SHREDDED 1 CARROT, SHREDDED 1 TABLESPOON SALT 1 CUP WATER 1 TABLESPOON WHITE VINEGAR 1 TEASPOON SUGAR 1/4 TEASPOON MONOSODIUM GLUTAMATE (optional)
Instructions
Place the daikon, carrot, salt and water in a bowl and let stand thirty minutes. Drain vegetables and squeeze as dry as possible. Place in a clean bowl, add the remaining ingredients and mix well. Serve at room temperature. Six servings.