This is a print preview of "Carrot And Radish Pickles (Ca Rot And Cu Cai Dua Chua)" recipe.

Carrot And Radish Pickles (Ca Rot And Cu Cai Dua Chua) Recipe
by Global Cookbook

Carrot And Radish Pickles (Ca Rot And Cu Cai Dua Chua)
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  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

  1. 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.