Daikon-Carrot Salad


Prep Notes

Also called Vietnamese or "do-chua".

This can last for a month in your fridge, ready to be eaten out of the jar.

Japanese daikon is rich in vitamins C and B and is an excellent source of potassium, calcium, copper, sulphur, phosphorus and fibre. Rich in antioxidants and has anti-inflammatory and blood toxin eliminating properties. In this daikon + apple cider vinegar concoction this is the ultimate anti-candida recipe.

Japanese white radish leaves contain 6 times more vitamin C than the roots, and they are an excellent source of calcium, so don’t throw them if you get daikon with the leaves!

Ingredients

1 daikon (Japanese white radish)

2 carrots

1 tsp salt

2 tbsp apple cider vinegar (or juice of 1 lemon)

1/2 cup filtered water (warm, to easily dissolve sugar)

4 tbsp sweetener (sugar, or stevia if on a no-sugar diet)

Directions

  1. Peel and grate the daikon and carrots. (I use food processor)
  2. Sprinkle with salt, massage in with your hand and let sit for about 10 minutes.
  3. Meanwhile stir vinegar (or lemon) and your preferred sweetener into water, dissolve.
  4. Drain daikon and carrot well and fill into a jar.
  5. Pour brine over to the top.
  6. Store in the refrigerator.

Notes