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Vietnam – Cu Cai Carot Chua (Carrot and Radish Pickle)


1  cup                           Carrot, fine julienne

1  cup                           Daikon, fine julienne

1  tablespoon                Salt

2  tablespoon                Sugar

1/4  cup                           White Vinegar



1.      Mix carrot and radish in a colander with salt and let stand for 15 minutes

2.      Rinse and squeeze out excess moisture

3.      In a bowl combine vegetables sugar and vinegar

4.      Marinate in the reach-in for two hours

5.      Adjust seasoning before serving


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