Mongolian Pickled Radish and Carrot Salad
This vibrant Mongolian Pickled Radish and Carrot Salad draws from traditional Mongolian preservation techniques. It harmonizes crispy textures with a tangy and sweet flavor profile, perfect for enlivening any dining experience.
Ingredients
Pickling Solution
- ½ cup rice vinegar preferably unseasoned
- ½ cup water
- ¼ cup sugar organic if possible
- 1 teaspoon salt sea salt recommended
Salad Ingredients
- 2 medium carrots peeled and julienned
- 1 medium daikon radish or similar type, peeled and julienned
- 1 clove garlic thinly sliced
- 1 small handful fresh cilantro leaves optional, for garnish
Instructions
- In a small saucepan over medium heat, combine the vinegar, water, sugar, and salt. Stir gently, heating until the sugar dissolves entirely, producing a clear liquid. Do not bring it to a boil. Remove from heat and allow it to cool slightly.
- Meanwhile, place the julienned carrots and radish into a large bowl, ensuring even distribution. Add the thinly sliced garlic into the mixture.
- Pour the slightly cooled pickling liquid over the carrot and radish mixture. Toss well to ensure that every piece is coated. Press down the vegetables gently to submerge them in the liquid.
- Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld. For a more intense taste, leave overnight.
- Before serving, drain excess liquid and gently toss the salad. Garnish with fresh cilantro leaves if using.
Notes
For a different twist, add thin slices of red chili for heat or a dash of sesame oil for a nutty aroma. Julienne cutting can be challenging; use a mandolin or knife skills course for beginners.
Nutrition
Calories: 71kcalCarbohydrates: 16gProtein: 1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.02gSodium: 602mgPotassium: 202mgFiber: 1gSugar: 15gVitamin A: 93IUVitamin C: 19mgCalcium: 28mgIron: 0.4mg
Feedback is key!Rate this Recipe !