vietnamese: cu cai ca rot chua
cool and tangy, visually attractive, great for summer. try as a side or garnish, in sandwiches, with noodles, in fresh spring rolls, or even in regular spring rolls.
1. mix thoroughly and let stand at least 1 hour:
2 c shredded or julienned carrot
2 c shredded or julienned daikon
1 T salt
2. meanwhile, mix sauce:
1/2 c water
1/2 c white vinegar
1/3 c sugar
3. rinse and drain the carrot and daikon until the desired saltiness, squeeze out as much water as possible, and mix with the sauce. let stand for at least 30 minutes to let the flavor soak in.
4. will keep for quite a while in the refrigerator, covered tightly. drain well before serving.
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