Vinegared Shredded Radish And Carrot Recipes

CARROT AND RADISH PICKLES / DO CHUA

Steps:

• Remove the skin from the carrot and radish using a vegetable peeler. Rinse the vegetables with cold water and pat dry using paper towels.
• Cut the carrot into sections about 2 1/2 - 3 inches long. Cut a section of radish about the same length as the carrots. (Depending on the thickness of the radish, you may need two sections.)
• Select the medium shredding blade and attach to the mandoline.
• Shred the radish into a large bowl. Use your fingers to separate the shredded radish. Shred the carrots into the same bowl. Toss together to combine the vegetables.
• In a medium cup or bowl, add the white vinegar, water, sugar and salt. Stir together until the sugar is dissolved.
• Transfer the vegetable mixture into 2 (1 pint) jars, dividing it evenly between the jars.
• Pour the pickling liquid into the jars, dividing it evenly between the jars.
• Use a spoon to press down on the vegetables and immerse them in the liquid.
• Cover the jars with lids.
• Refrigerate for at least 1 hour, longer or overnight improves the flavor.
• Store in the refrigerator for up to 1 month.

VIETNAMESE PICKLED DAIKON RADISH AND CARROTS

Steps:

• Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.
• Place carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Seal jar and refrigerate for at least 1 day, ideally 3 days.

PICKLED DAIKON RADISH AND CARROT

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.

VIETNAMESE PICKLED CARROT AND DAIKON RADISH

Steps:

• Gather the ingredients.
• Cut the carrot and radish into matchstick-size pieces.
• Pack the julienned carrot and daikon radish into a screw-top, pint-size mason jar.
• Add the rice vinegar, water, sugar, and salt. Screw on the lid and shake until the sugar and salt dissolve.
• Refrigerate the pickled vegetables for 2 hours or up to overnight before using to allow the vegetables time to soak up the flavors from the seasonings.

DIAKON RADISH & CARROT SALAD

Steps:

• Toss radish, carrot & salt together in large bowl.
• Let stand for 10 minutes
• Squeeze dry.
• Combine vinegar & sugar in small Celsius
• Stir until sugar is dissolved.
• Pour over radish mixture.
• Toss until well coated.
• Refrigerate up to a week.

VINEGARED SHREDDED RADISH AND CARROT

Steps:

• Cut radish into shreds, sprinkle 1 tablespoon salt, put it into container to make a pickles. Press for 30 minutes and drain. Cut carrot into shreds. Put abura-age on colander. Pour boiling water on abura-age. Cut into 1/4 inch (See Picture). Put vinegar dressing into pan and heat. When vinegar comes to boil, put carrot and abura-age. Put radish into bowl. When vinegar comes to boil again, pour into bowl.

CREAMY RADISH SLAW

Steps:

• combine forst 3 ingredients in a bowl.
• combine mayonnaise and remaining ingredients with a whisk.
• drizzle over slaw, toss well to combine.
• serve immediately.