3 cups of shredded or julienned daikon radish
2 cups of shredded or julienned carrot
2 cups of shredded kohlrabi or zucchini or cucumber
3 tablespoons finely shredded fresh red chilis, such as Serrano
1 cup chopped fresh coriander
one bunch scallion, shredded
one sweet onion, such as Vidalia, shredded

1/2 cup rice wine vinegar
3 tablespoons Asian sesame oil
2 tablespoons sugar
2 cloves garlic, minced fine
1 tablespoon salt


1. Mix daikon, carrot and kohlrabi, if used, with 1/4 cup sea salt. Set aside in colander over a bowl for an hour or more. Can sit for up to three hours, unrefrigerated.
2. Mix together dressing ingredients til salt and sugar are dissolved. Taste for balance.
3. Squeeze out the vegetables, rinse in cold water, squeeze again. Taste for salt, keep rinsing if necessary. The vegetables should be crisp-limp. Add zucchini or cucumber if using. Add onion, fresh chili, scallion.
4. Toss with dressing, add coriander and let sit for at least an hour before using. If keeping longer, refrigerate in a glass jar. Will keep up to a week, getting better all the time. Fermentation works.

Recipe courtesy of Corky White, Boston University, 2010.

Here is Corky's recipe for Do Chua, a "forgiving," flexible recipe for Vietnamese pickles. She makes them all summer when the produce bin starts bulging, and finds that cabbage can be substituted well for daikon radish.  This is the New Englander's adaptation of Vietnamese pickles, and finally something to do with cabbage besides cole slaw.

Vietnamese Pickled Salad
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