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Chef's Tip: Daikon Radish is the traditional ingredient in this Vietnamese slaw. It backs a funky, peppery bite. You can make this with other radishes like watermelon, black radish, and regular red radish.

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To prepare the Slaw: First, peel the daikon

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Cut the daikon into 2-3 inch pieces. Thinly slice the daikon into "planks". Slice again into thin "matchsticks"

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Place the daikon in a colander. Add the shredded carrots.

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Add 1 tsp sugar and 1 tsp salt

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Use your hands to massage the slaw. The salt and sugar work to break down and soften the veggies. Food science!

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Massage the veggies for about 2 minutes. They're ready when you can bend a daikon stick end-to-end without it breaking

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To make the Pickling Brine: Combine 1 tsp salt with 1 cup warm water. Make sure the water is warm enough to dissolve the salt. If it's not, just microwave it for 30-60 seconds. Stir together to dissolve the salt into the water. Add the 1 1/4 cup white vinegar

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Rinse off the "massaged" veggies

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To finish the pickle: In a clean jar, combine the slaw mixture with the brine.

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Let this pickle for at least 1-2 days in the fridge. A batch should last up to a month.

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Enjoy over Korean Red Beet Teriyaki Burgers, Charred Mushroom Tacos, or a big salad.

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