Ingredients
1/2 cup rice vinegar
1/4 cup sugar
1 teaspoon salt
2 carrots, thinly sliced
2 Thai bird or serrano chiles , stemmed and quartered lengthwise
1 (1/2-inch) piece ginger, peeled and thinly sliced
1 large daikon, peeled and thinly sliced
1/2 English seedless cucumber, thinly sliced
1/2 red onion, thinly sliced
Preparation
Put vinegar, sugar and salt into a large bowl and whisk until sugar is dissolved. Add carrots, chiles, ginger, daikon, cucumbers and onions and toss to combine. Cover and refrigerate for at least 1 hour or up to several hours before serving.
