This grated carrot and grated daikon combination is especially nice, color-wise, taste-wise, easy-wise. It's great also on a plate, also tucked into a sandwich, like a banh mi.
- Daikon provides nice color contrast (not apparent in the photo) but just carrot would be fine too
- Skip past the so-called baby carrots (which are really just brilliantly marketed huge carrots scraped to the popular size) that have no flavor and are 2x more expensive, often
- I think that a 'serving' of this is about a quarter cup which translates to zero Weight Watchers points and into low-carb (9 net carbs) territory; for real low-carb impact, use Splenda
FROM THE ARCHIVES ... I really must add a section for refrigerator pickles to the Recipe Box. But in the mean time, these are other favorites: cucumber & pepper refrigerator pickles, carrots in cumin dressing, pied piper refrigerator pickles and Swedish beets.
CARROT & DAIKON REFRIGERATOR PICKLE
Hands-on time: 15 minutes
Time to table: 24 hours
Makes 6 cups
1 1/2 cups water
3/4 cup white vinegar
3/4 cup sugar (a tad less would be okay ... but I liked the tart-sweet contrast)
1 teaspoon table salt
3 cups grated carrots (about 8 carrots)
3 cups cups grated daikon
Combine the liquid ingredients in a saucepan and bring to a boil. Grate the veggies and transfer to a refrigerator container (I use glass to make sure it's ultra-clean). Pour the liquid over the veggies, pressing if needed to submerge. Refrigerate for 24 hours before serving. Drain before serving.
Per 1/4 cup: 38 Cal (1% from Fat, 3% from Protein, 96% from Carb); 0 g Protein; 0 g Tot Fat; 0 g Sat Fat; 10 g Carb; 1 g Fiber; NetCarb9; 7 mg Calcium; 0 mg Iron; 214 mg Sodium; 0 mg Cholesterol; Weight Watchers 0 points
SHORTHAND RECIPE ...
CARROT-DAIKON REFRIG PICKLES Boil 1½ c water, ¾c vinegar, ¾c sugar, 1t salt. Pour over 1½ c grated carrot, 1½ c grated daikon. ¼c=WW0 VV06
CREDIT WHERE CREDIT'S DUE
Adapted from the Splendid Table