Pickled daikon, carrot, and cucumber from The Asian Grill: Great Recipes, Bold Flavors by Corinne Trang

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Notes about this recipe

  • lorloff on January 02, 2017

    Quick pickle that is really delicious. We only had the minimum 2 hours to make it and it turned our wonderfully. We used Korean chili (gochuragu) instead of Thai chilies and it worked really well. Will make again. Its very quick to pull together. Grated the Daikon (white and purple from the farmers market) with yellow and purple carrots in the food processor using the Julianne blade and it worked perfectly. The Cucumber was a very nice addition.

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