Best 3 Pickled Daikon And Carrot Recipes
# **Pickled Daikon and Carrot: A Crunchy and Flavorful Side Dish**
## **Introduction:**
Elevate your meals with the vibrant and tangy flavors of pickled daikon and carrot, a delightful side dish that adds a burst of freshness and crunch to any occasion. Discover the art of pickling these humble vegetables, transforming them into a symphony of flavors that will tantalize your taste buds. This comprehensive guide provides two enticing recipes: the classic pickled daikon and carrot, and a spicy variation that brings a fiery kick. Whether you prefer a traditional or a bold flavor profile, these recipes will guide you through the simple steps to create this delectable dish that pairs perfectly with grilled meats, noodle dishes, and Asian-inspired cuisine. Embark on a culinary adventure as we delve into the world of pickled daikon and carrot, exploring the techniques and ingredients that bring this dish to life.
PICKLED DAIKON RADISH AND CARROT
I love the pickled daikon radish and carrot that come alongside Vietnamese rice noodle salads, and realized that it's so easy to make at home! These are not only great in rice noodle salads but also in rice paper rolls.
Provided by moosie
Categories Side Dish Vegetables Carrots
Time 5h20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.
Nutrition Facts : Calories 69.6 calories, Carbohydrate 17.2 g, Fat 0.1 g, Fiber 1.7 g, Protein 0.7 g, Sodium 27 mg, Sugar 15.2 g
ASIAN CHICKEN MEATBALL SLIDERS WITH PICKLED CARROT AND DAIKON
Steps:
- For the quick-pickles: In a small saucepan, combine the vinegar, sugar, salt and 1/2 cup water. Bring to a boil, stirring to dissolve the sugar. Add the carrot and daikon and stir to combine. Turn off the heat and set aside to cool. Refrigerate, covered, for 2 hours.
- For the sauce: Bring the soy sauce, brown sugar, mirin, vinegar and sambal to a simmer in a small saucepan. Cook for 5 to 7 minutes. Set aside to cool.
- For the meatballs: In a large bowl, combine the chicken, panko, garlic, ginger, soy sauce, sesame oil, egg, scallions and some salt and pepper. Mix well to combine, but don't overwork. Form the mixture into eight 2-inch balls.
- Heat a grill pan over medium-high heat. Drizzle the pan with canola oil. Add the meatballs and cook for about 4 minutes per side, or until cooked though. Baste generously with sauce during the last 3 minutes of cooking.
- To assemble the sliders: Serve the meatballs on the buns, topping each with a tablespoon of the quick-pickles (drained) and some cilantro leaves. Secure with bamboo skewers and serve on a large platter with extra sauce on the side.
PICKLED DAIKON AND CARROT
Provided by Molly O'Neill
Categories lunch, side dish
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Using the slicing disk of a food processor or a very sharp knife, slice the daikon into paper-thin disks. Use a knife to cut the disks into long, very thin strips. Slice the carrot lengthwise into very thin slices, and cut each slice into very thin strips.
- In a medium bowl, combine the vinegar, sugar and salt and mix until the sugar has dissolved. Add the daikon and carrot and toss. Serve at room temperature along with barbecued meat.
Nutrition Facts : @context http, Calories 46, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 445 milligrams, Sugar 7 grams
Tips:
- Choose fresh and crisp daikon and carrots. This will ensure the best flavor and texture for your pickled vegetables.
- Cut the daikon and carrots into thin slices. This will help them to pickle evenly and quickly.
- Use a variety of seasonings in your pickling liquid. This will give your pickled vegetables a complex and flavorful taste. Some good options include vinegar, sugar, salt, garlic, ginger, and chili peppers.
- Let the pickled vegetables sit for at least 24 hours before eating them. This will give them time to absorb the flavors of the pickling liquid.
- Store the pickled vegetables in a cool, dark place. This will help them to stay fresh and flavorful for up to 2 months.
Conclusion:
Pickled daikon and carrot is a delicious and versatile side dish that can be enjoyed with a variety of meals. It is also a good source of probiotics, which are beneficial for gut health. If you are looking for a healthy and flavorful way to add more vegetables to your diet, pickled daikon and carrot is a great option.
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