Chrout carrot nung thay-thao.
( Carrot and Daikon relish.)
Crisp carrot and daikon relish in sweet and tangy sauce is delicious. Khmer Krom loves carrot and daikon relish in sandwich, noodle, broken rice and many other recipes. This recipe for either shredded or juliennes carrot and daikon.
- Ingredients :
- 1 Tablespoon salt
- 2 Cups shredded or julienne daikon (approx 1½ lb daikon)
- 2 Cups shredded or julienne carrot (aprox 2 large carrot)
- ½ Cup white vinegar
- ½ Cup sugar
- 1 Teaspoon salt
- ½ Cup water
- Procedures :
In a large bowl, mix 1 teaspoon salt with shredded (or julienne) daikon and carrot, mix well together, rinse, squeezes all the liquid out from daikon then put it in a serving bowl and set a side.
In a small bowl, mix vinegar with sugar, salt and water together, mix well. Pour prepared vinegar sauce over prepared daikon and carrot, mix well before serve.
Could refrigerated up to 2 weeks.
Copyright by Mylinh Nakry.