Pickled cucumber and daikon salad

Delight your taste buds with this refreshing pickled cucumber and daikon salad. Tangy, crispy, and full of flavor - a perfect addition to any meal.

Ingredients:

• 2 carrots, julienned
• 1 hothouse cucumber, sliced thinly, preferably on a mandoline
• 1 medium daikon radish, peeled, sliced in half lengthwise and sliced into thin half-moons, preferably on a mandoline
• 3/4 cup rice wine vinegar
• 1/4 cup fish sauce
• 2 tablespoons brown sugar
• 1 tablespoon sambal oelek
• 1 teaspoon grated ginger
• 1 clove garlic, smashed and finely chopped
• 2 scallions, sliced thinly on the bias

Instructions:

1. Mix together the carrots, cucumbers, and daikon in a big bowl. 
2. Combine rice wine vinegar, fish sauce, sugar, sambal, ginger, and garlic in a small jar or container with a tight lid. Shake thoroughly and leave it for a minimum of 15 minutes for the sugar to dissolve and the flavors to blend. 
3. Coat the cucumber-daikon mix with the vinaigrette and allow it to rest at room temperature for one hour before serving. Garnish with scallions.

Summary:

• Calories: 298 kcal
• Fat: 1 g
• Protein: 10 g
• Carbs: 61 g
• Potassium: 1948 mg
• Magnesium: 246 mg