Crunchy and tart, these pickled carrots and daikon are a great counterpoint to big savory flavors, especially in Chinese and Vietnamese meals. Reprinted from Real Food Heals by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Seamus Mullen Source: Seamus Mullen's Real Food Heals

Seamus Mullen
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Ingredients

Directions

  • In a small bowl, toss the carrots, daikon, and salt. Let sit for 10 minutes. Transfer to a clean kitchen towel and squeeze out all excess moisture. Transfer to a clean pint jar.

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  • In a small saucepan, combine the vinegar and honey and bring to a simmer, stirring to dissolve the honey. Remove from the heat and pour over the carrots and daikon. Seal the jar.

  • Let cool to room temperature and use immediately or refrigerate for up to 1 week.

Tips

To make ahead: Refrigerate for up to 1 week.

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Nutrition Facts

3 calories; 0.1 g total fat; 10 mg sodium. 0.5 g carbohydrates; 0.1 g protein; Full Nutrition