Ingredients
1 mooli/ daikon radish
2-3 medium carrots
6 tablespoons rice vinegar
6 tablespoons sugar (caster works best)
3 tablespoons salt
250ml water
Quick-Pickled Mooli and Carrots
by Saoirse at LocavoreDirections
Shred the carrots and mooli using a food processor, or chop into fine matchsticks. Grating makes them a tad bit too fine to be satisfyingly crunchy, so only grate if that's an OK outcome. Put the shredded veg into a bowl or container.
In a small pan, heat the vinegar and water with the sugar and salt. Stir until entirely dissolved, and pour the mixture over the veg. Cover and leave for at least an hour. Put in the fridge if eating later- it'll stay good for about a week.
Enjoy in sandwiches or as a topping for rice bowls.
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— Veg Box subscriber
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