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     Title: Vietnamese Carrot And Radish Pickles
Categories: Pickles, Vietnamese
     Yield: 2 Cups

     1 tb Salt
     1 c  Carrot; shredded,
          - (4 oz/100 g)
     1 c  Daikon radish; sliced,
          - (6 oz/175 g)
     2 tb Sugar
   1/4 c  White vinegar (60 ml)

 Rub the salt onto the carrot and daikon, and set aside for 10
 minutes, then rinse and drain. Gently squeeze the vegetables until
 dry. Combine the dried vegetables, sugar and vinegar in a bowl and
 toss to mix well. Allow to marinate for at least 2 hours before
 serving. Best when served chilled.

 From: <https://www.cooky.vn/cong-thuc/
 ca-rot-va-cu-cai-ngam-chua-17379>

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