Diary of a Foodie
Pickled Radish and Carrot Salad
Diary of a Foodie: Season Three: Hawaii’s Big Island: Food Lover’s Paradise
Serves4
- Active time:15 min
- Start to finish:1 day (includes marinating)
PETER MERRIMAN, MERRIMAN'S, WAIMEA, HAWAII
January 2009
Watch a clip of this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
- 1 cup water
- 1/2 cup rice vinegar (not seasoned)
- 1/4 cup sugar
- 1 tablespoon salt
- 1 teaspoon yellow mustard seeds
- 1 Turkish or 1/2 California bay leaf
- 4 (1/4-inch-thick) slices peeled ginger, smashed, plus 1 tsp minced peeled ginger, divided
- 1/2 lb daikon radish, peeled and cut into 3- by 1/3-inch sticks
- 1 large carrot, peeled and cut into 3- by 1/4-inch sticks
- 2 teaspoons extra-virgin olive oil
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Bring water, vinegar, sugar, salt, mustard seeds, bay leaf, and sliced ginger to a boil in a medium saucepan, stirring until sugar has dissolved. Cool.
-
Combine daikon, carrot, and vinegar mixture in a nonreactive container and marinate, chilled, at least 24 hours.
-
Drain vegetables in a colander, discarding bay leaf and ginger. Toss with minced ginger, oil, and salt to taste.
Cooks’ note: Vegetables in pickling liquid can be chilled up to 1 week.
- Keywords
- diary of a foodie,
- peter merriman,
- hawaii,
- vegetarian,
- salad
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Diary of a Foodie
Season Three
The third season of Gourmet’s Diary of a Foodie travels the world to serve a feast of culinary trends, exotic ingredients, and food-obsessed personalities. We’ll explore the unspoiled waters around Tasmania, the culinary traditions of Istanbul during Islam’s holiest month, and more.
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