Diary of a Foodie

Pickled Radish and Carrot Salad

Diary of a Foodie: Season Three: Hawaii’s Big Island: Food Lover’s Paradise

  • Active time:15 min
  • Start to finish:1 day (includes marinating)
January 2009
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  • 1 cup water
  • 1/2 cup rice vinegar (not seasoned)
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 1 teaspoon yellow mustard seeds
  • 1 Turkish or 1/2 California bay leaf
  • 4 (1/4-inch-thick) slices peeled ginger, smashed, plus 1 tsp minced peeled ginger, divided
  • 1/2 lb daikon radish, peeled and cut into 3- by 1/3-inch sticks
  • 1 large carrot, peeled and cut into 3- by 1/4-inch sticks
  • 2 teaspoons extra-virgin olive oil
  • Bring water, vinegar, sugar, salt, mustard seeds, bay leaf, and sliced ginger to a boil in a medium saucepan, stirring until sugar has dissolved. Cool.
  • Combine daikon, carrot, and vinegar mixture in a nonreactive container and marinate, chilled, at least 24 hours.
  • Drain vegetables in a colander, discarding bay leaf and ginger. Toss with minced ginger, oil, and salt to taste.
Cooks’ note: Vegetables in pickling liquid can be chilled up to 1 week.
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