Japanese-Style Daikon and Carrot Pickles

Lime-spiked vegetables work well as a relish with grilled tuna or salmon. Daikons are long, white, tubular Asian radishes with a pungent smell and a mild flavor. Look for them in gourmet markets and Asian groceries.

Yield: 10 servings (serving size: about 1/2 cup drained pickles)

Ingredients

• 1 1/2  pounds  daikon radishes, peeled
• 1 1/4  pounds  carrots, peeled
• 1/2  cup  rice vinegar
• 1/4  cup  mirin (sweet rice wine)
• 2  tablespoons  sesame seeds, toasted
• 2  tablespoons  fresh lime juice
• 2  teaspoons  kosher salt
• 2  teaspoons  grated orange rind

Preparation

1. Hold each radish by the tip end. Shave radishes into ribbons with a vegetable peeler to measure 4 1/2 cups. Repeat procedure with carrots, shaving to measure 6 cups. Combine radishes, carrots, vinegar, and remaining ingredients in a large bowl, tossing to coat. Cover and refrigerate 4 hours or overnight. Store in an airtight container in refrigerator up to 3 days.

Nutritional Information

Calories:

53 (17% from fat)

Fat:

1g (sat 0.2g,mono 0.3g,poly 0.4g)

Protein:

1.2g

Carbohydrate:

10.1g

Fiber:

3g

Cholesterol:

0.0mg

Iron:

0.5mg

Sodium:

193mg

Calcium:

38mg