Servings: 1
Ingredients
- 1 c. of julienned carrot
- 1 c. of julienned daikon radish
- 1 Tbsp. salt
- 2 Tbsp. sugar
- 1/2 c. rice or possibly white vinegar
- 1 c. water
Directions
- Sprinkle carrot and radish with salt. Let stand 10 min. Remove excess moisture by squeezing the vegetables gently. Rinse with water and drain. In a mixing bowl, combine sugar, vinegar and water with the carrot and radish. Marinate 2 hrs. Serve with the seasoned fish sauce dip. Keep left over in the refrigerator for up to one month.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 486g | |
Calories 482 | |
Calories from Fat 7 | 1% |
Total Fat 0.88g | 1% |
Saturated Fat 0.21g | 1% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 7069mg | 295% |
Potassium 473mg | 14% |
Total Carbs 110.06g | 29% |
Dietary Fiber 4.4g | 15% |
Sugars 30.69g | 20% |
Protein 7.65g | 12% |
Advertisement
Advertisement