Salad: China – Guangdong – 甜酸白萝卜胡萝卜丝 ➤ Tián suān báiluóbo húluóbo sī (Sweet‑sour daikon and carrot slaw (quick-pickle style))

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 45 min

Total 1 hr

Ingredients

- 10 oz (280 g) daikon (white radish), peeled and julienned
- 6 oz (170 g) carrots, peeled and julienned (about 2 medium)
- 1 tsp (5 g) kosher salt
- 1/3 cup (80 ml) rice vinegar
- 3 tbsp (45 g) granulated sugar
- 1/3 cup (80 ml) warm water
- 1 tsp (5 ml) light soy sauce
- 1 tsp (5 ml) toasted sesame oil
- 1 small red chili, thinly sliced (optional)
- 2 scallions, thinly sliced (separate whites and greens)
- 1 tbsp (15 ml) toasted sesame seeds
- Fresh cilantro leaves for garnish (optional)

Instructions

1. Put the julienned daikon and carrot in a bowl, sprinkle with 1 tsp kosher salt, toss, and let sit 10–15 minutes to draw out moisture.
2. Meanwhile, stir together 1/3 cup rice vinegar, 3 tbsp sugar, 1/3 cup warm water, 1 tsp light soy sauce, and 1 tsp toasted sesame oil until the sugar dissolves; taste and adjust balance to bright and slightly sweeter than sour.
3. Squeeze the vegetables firmly to remove excess liquid, then transfer them to a clean bowl or jar. Add the sliced chili (if using) and the scallion whites.
4. Pour the pickling liquid over the vegetables, pressing them down so the liquid covers them. Let cool to room temperature (about 10–15 minutes), then refrigerate at least 30 minutes for flavors to meld (can serve after 15 minutes for a very quick pickle).
5. Just before serving, toss in the scallion greens and sprinkle with toasted sesame seeds and cilantro leaves if using. Serve chilled or at cool room temperature alongside the zongzi to provide a bright, tangy contrast.