Photo by: 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.
Cooking Light AUGUST 2008
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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Japanese-Style Daikon and Carrot Pickles recipe
