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Vietnamese   -   Carrot And Sweet Radish In Vinegar (Cu Cai Carot Chua)   adapted from The Classic Cuisine of Vietnam by Ngo and Zimmerman

  • 1 Medium Carrot
  • 1 Medium Daikon
  • 1 Cup Water
  • 2 Teaspoons Vinegar
  • 2 Teaspoons Sugar
  • Salt
Directions To cut carrot and daikon into flower shapes, cut several lengthwise wedges out of each and then slice them paper thin. Combine water, vinegar, sugar and salt in a bowl. Put in the vegetables and marinate for 1 hour. Remove and serve.
Serves 1
Time to Make 0:00

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