Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Daikon Radish | 1/2 cup (58g) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Chayote | not in our table | 0 |
| Papaya | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium daikon radish, finely sliced
- salt
- 10 shallots, finely sliced
- 1 medium carrot, finely sliced
- 1 cup finely sliced chayote or green papaya
- 2 cups fish sauce
- ½ cup palm sugar
- 2 or 3 small red chilies, seeded and sliced
- 2 cloves garlic, finely chopped
- 1 teaspoon salt
- 2 teaspoons pepper
Directions
1 sprinkle radish with salt and let sit for 30 minutes.
Pat dry with a towel.
Wash and dry the shallots.
Dry all the vegetables in the sun for 1 day (or in a very low-temperature oven, for approximately 3 hours).
Place in a sterilized glass jar.
In a small saucepan, heat fish sauce, palm sugar, chilies, garlic, salt and pepper.
Simmer and reduce for 10 minutes, or until reduced by one-third.
Pour liquid into jar.
Close the lid.
Marinate for 1 week.
Category:Cathy's Recipes
Category:Vietnamese Vegetarian
Category:Pickle Recipes
Category:Daikon Recipes
Category:Shallot Recipes
Category:Carrot Recipes
Category:Chayote Recipes
Category:Papaya Recipes
Category:Fresh chile pepper Recipes
Category:Garlic Recipes