I wasn’t sure if I should call this a slaw or a relish because it can be eaten either way. Some Chinese restaurants offer it as a pre-appetizer, along with peanuts and/or seaweed salad. It’s sometimes mixed with or served under a jellyfish salad. It’s also great with spicy meat because it cools your tongue. Think of it as Chinese pickles.

Carrot and Daikon Relish 4

This recipe is a guideline because carrots and daikon vary so you’ll have to adjust by taste in the end.

Carrot and Daikon Relish
~makes roughly 4 cups

  • 4 cups long julienned daikon
  • about 1/2 cup sugar, divided
  • 2 teaspoons table salt, divided
  • 2 cups long julienned carrot
  • 1/4 cup + 2 teaspoons white vinegar

Instructions –

1. Place daikon in a bowl and toss with 1 teaspoon salt and 2 teaspoons sugar. Set aside for 30 minutes. It will let out liquid. Drain. Add 1/3 cup sugar and mix thoroughly. Set aside.

2. Toss carrots with 1 teaspoon salt in a separate bowl. Set aside for 10 minutes. Drain the liquid and toss with 2 teaspoons sugar.

3. Drain the daikon again. Toss daikon and carrots together and add another 1-2 tablespoons of sugar to taste. Add 1/4 cup vinegar, and extra as needed. Toss, cover, and refrigerate overnight.

Carrot Daikon Relish

*It stores well in the fridge for about a week. Store it in the liquid but remove from liquid before serving.

Carrot and Daikon Relish

posted by jessica at 06:38 PM Filed under Chinese, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.