The Accoutrements

Looking to jazz up the table a little with a few items?!? Here are a few traditional items that are great with any Malaysian dish!

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Roasted and salted peanuts

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Hard boiled eggs

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Pickled daikon radish and carrot salad

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Freshly sliced cucumber

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Anyone feeling a little spicy?  Bring on the heat with Thai Chilies!

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Pickled Daikon Radish and Carrot Salad

  • Servings: 6 cups
  • Difficulty: easy
  • Print

Ingredients
• 1 daikon radish (peeled and sliced into matchstick size pieces)
• 12 medium carrots (peeled and sliced into matchstick size pieces)
• 5 Thai Chilies (optional but it does add a nice hint of spice)
• 3 cups water
• 1 ½ cup vinegar (we used pickling blend)
• 1 cup sugar
• 2 ½ tablespoons sea salt

Directions
1. Prepare the daikon radish and carrots. Peel and slice into matchstick sized pieces.
2. Pour the water in a pot, and bring it to just under a boil. Add the vinegar, sugar, and salt. Stir to combine.
3. Add the daikon, carrots, and chili to a jar. Pour in the water mixture.
4. The salad is ready to eat in a couple of hours, and will pickle faster at room temperature. If you are making it ahead of time, go ahead and put it in the fridge.



Categories: Recipes

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