Carrots have more sodium than most vegetables (50 mg in a large carrot), so they add a lot of flavor. These are traditionally used in Vietnamese bánh mì sandwiches or bún thịt nướng, but don't limit yourself to just those dishes.
Servings: Makes about 4 cups
Sodium: 19 mg per half cup Time: 25 minutes
3 carrots, julienned
1 medium daikon radish (about 6-7 ounces), julienned
1 tablespoon sugar
3/4 cup white distilled vinegar
1 cup hot water
2 Thai chilis, cut small (optional)
In a large heatproof bowl, combine the sugar and hot water and stir to dissolve the sugar. Add all remaining ingredients and stir. If the carrots and daikon are not submerged in liquid, add additional hot water to cover. Let the carrots and daikon come to room temperature and then refrigerate for at least 5-6 hours, but preferably overnight, before serving. These will keep in the refrigerator for at least 2 weeks.
-The pickled daikon has a very strong smell so let it sit out at room temperature for 15 minutes before serving. If you're simply not a fan, omit the daikon and just pickle the carrots. I've been doing this a lot lately because I haven't been able to get daikon.
-I prefer to julienne the vegetables by hand but definitely use a mandolin or peeler or whatever other kitchen gadget will make this easier for you.