Japanese-Style Daikon and Carrot Pickles

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Lime-spiked vegetables work well as a relish with grilled tuna or salmon. Daikons are long, white, tubular Asian radishes with a pungent smell and a mild flavor. Look for them in gourmet markets and Asian groceries.

Yield:

10 servings (serving size: about 1/2 cup drained pickles)

Recipe from

Nutritional Information

Calories 53
Caloriesfromfat 17 %
Fat 1 g
Satfat 0.2 g
Monofat 0.3 g
Polyfat 0.4 g
Protein 1.2 g
Carbohydrate 10.1 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 193 mg
Calcium 38 mg

Ingredients

1 1/2 pounds daikon radishes, peeled
1 1/4 pounds carrots, peeled
1/2 cup rice vinegar
1/4 cup mirin (sweet rice wine)
2 tablespoons sesame seeds, toasted
2 tablespoons fresh lime juice
2 teaspoons kosher salt
2 teaspoons grated orange rind

Preparation

1. Hold each radish by the tip end. Shave radishes into ribbons with a vegetable peeler to measure 4 1/2 cups. Repeat procedure with carrots, shaving to measure 6 cups. Combine radishes, carrots, vinegar, and remaining ingredients in a large bowl, tossing to coat. Cover and refrigerate 4 hours or overnight. Store in an airtight container in refrigerator up to 3 days.

Note:

Mark Scarbrough,

August 2008