September 2014

I routinely crave the Tofu Bánh Mì from the little cafe around the corner. Something about the slaw had me mystified, incorrectly thinking the carrot and daikon topping was the result of some complex, fermenting process. Turns out, it’s a really quick pickle, and it makes a great condiment for more than just Bánh Mì. The Urban Farmer even likes to eat it by the spoonful, so it’s worth adding a jar of this to your refrigerator routinely (and then maybe hiding it just a bit to prevent said spoonfuls).

Once you make your own jar, there’s no stopping a Garden Hot Dog Party from ensuing, so hurry before the weather becomes too cold for grilling!

Carrot Daikon Slaw

Ingredients

2 cups shredded organic daikon radish
2 cups shredded organic carrots (I used organic rainbow carrots, hence some yellow hues)
a big pinch of salt
1/2 cup organic cane sugar
1 cup white vinegar
2 cups water

Directions

Combine all ingredients in a large glass canister or jar, cover, and then refrigerate until ready to use (leave it to sit for at least half an hour).

Voila! Super simple!

Happy Slawing!
-Quelcy

p.s: I’ve been adding to my jar as the carrots and daikon disappeared. I even added some thinly cut cucumber from the garden, which is quite a delicious addition! Don’t be bound by tradition. Have fun, and your taste buds will thank you.