Carrot And Radish Pickles (Ca Rot And Cu Cai Dua Chua) Recipe
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.
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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% |
