If you do not have pickled vegetables ready: In a small pot over high heat, combine the vinegar, water, salt, and sugar. Stir to combine and boil until the sugar is dissolved, approximately 3-5 minutes. Remove from heat and set aside.
Meanwhile, cut the carrot and radish into matchsticks. Make sure they will fit in the mason jar or container you are using. I made mine approximately 4" long and 1/8" thick.
Mix the carrots and radish together, and put them in one pint sized mason jar.
Pour the vinegar mix over the vegetables. Cool to room temperature, screw on the lid, and refrigerate for at least one hour.
Rice Noodle Salad
Head a medium pot full of water until boiling. Add the rice noodles and cook until soft, approximately 3-5 minutes. Drain and set aside. Chill until ready to serve.
When ready to serve: In a large bowl, combine the rice noodles, the pickled vegetables, cilantro, and 1/2 cup of the pickled vegetable vinegar mixture. Toss to combine.
Add more of the vinegar mixture and salt to taste. Serve immediately.
Make it spicy by adding thinly sliced serrano or jalapeno either to the vegetables when being pickled or directly into the salad itself.You can use all carrot, all daikon radish, or mix in some of your other favorite vegetables as well such as cucumber or bell pepper.This salad tastes best when you have given the noodles time to chill. It is a great dish to make ahead, but do not pour the liquid on the noodles until you are serving to prevent the noodles from soaking up all of the moisture.
Vietnamese Pickled Vegetable Rice Noodle Salad https://www.threeolivesbranch.com/vietnamese-pickled-vegetable-rice-noodle-salad/ June 14, 2017