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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

Seamus Mullen
Source: Seamus Mullen's Real Food Heals

Recipe Summary

15 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


To make ahead: Refrigerate for up to 1 week.

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Nutrition Facts

3 calories; protein 0.1g; carbohydrates 0.5g; dietary fiber 0.1g; sugars 0.3g; fat 0.1g; vitamin a iu 443.8IU; vitamin c 0.7mg; calcium 0.6mg; potassium 0.1mg; sodium 10.3mg.