This tangy pickled daikon and kohlrabi salad makes a super simple side dish for spring!
I’m a big fan of pickled veggies. Asparagus, long beans, cucumbers, carrots — pickle it and I love it. Last year, I gave up on pickling for long term preserving. Meaning no water bath pickling, etc.
I just can’t seem to master the art of keeping things crisp, and the batches end up being too large for us to finish in a reasonable amount of time.
So now I’m into quick pickling. A few veggies, a vinegar mixture, a couple hours in the fridge and a manageable amount is ready to serve.
Daikon seems to always be available at our farmers market and this past week I was also excited to see some kohlrabi. I knew right away I wanted to make a shredded pickled salad.
I love easy-to-make side dishes and this recipe fits the category. It comes together quickly, and you can eat it right away or let it sit in the fridge an hour or two. I used dill, but feel free to substitute another herb. I think basil or cilantro would work well, too.
- 1 1/2 cups shredded daikon
- 1 1/2 cups shredded kohlrabi
- 1 teaspoon fine ground sea salt
- 1 small carrot, shredded
- 1 small shallot, thinly sliced
- 1 tablespoon chopped fresh dill
- 1/4 cup white vinegar
- 1 tablespoon white sugar
- Place the daikon and kohlrabi in a small colander. Sprinkle with 1/4 teaspoon of the salt. Put the colander in the sink and let sit for 15 minutes.
- While the daikon and kohlrabi rest, place the carrot, shallot and dill in a medium bowl.
- In a small dish, stir together the vinegar, sugar and the remaining 3/4 teaspoon of salt. Continue to stir for at least 30 seconds, until the sugar begins to dissolve.
- Squeeze the daikon and kohlrabi to extract as much liquid as possible. Transfer the drained daikon and kohlrabi to the bowl with the carrots.
- Pour the vinegar mixture over the vegetables and toss well. Serve right away or cover and refrigerate for 1 to 2 hours.
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