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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 53
  • Calories from fat: 17%
  • Fat: 1g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.2g
  • Carbohydrate: 10.1g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 193mg
  • Calcium: 38mg

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. 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.
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