Yield: 24 sides
Estimated Plate Cost: $0.20
Suggested Menu Price: $1-2
MENU PRICE$ 1$ 1.5$ 2
PROFIT$ 0.8$ 1.3$ 1.8
FOOD COST20 %13 %10 %
Plate cost based on yield at top
A simple and easy way to cure and pickle vegetables destined for a banh mi. Also works well as a condiment for tacos or Asian inspired appetizers like pork buns.
- 1 large daikon radish, peeled and julienned
- 1 large carrot, peeled and julienned
- 1 teaspoon kosher salt
- 1 teaspoon plus ½ cup granulated sugar, divided
- 1 cup white vinegar
- Add the daikon and carrots to a bowl and toss with the salt and 1 teaspoon of the sugar. Use your hands to massage and squeeze the vegetables until they have reduced to about ¼ of their size.
- Rinse the vegetables in a fine mesh strainer under cold water then return to the bowl. In another medium bowl combine 1 cup of cold water, the remaining sugar and vinegar. Stir until the sugar has dissolved.
- Pour over the daikon and carrots then cover and refrigerate for at least an hour before using and up to 4 weeks. When ready to use remove the vegetables from the marinade.