Pickled Cucumber and Daikon Salad

Ingredients

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

Equipment

• bowl

Directions

1. In a large bowl combine the carrots, cucumbers and daikon.
2. In a small jar or container with a lid, combine the rice wine vinegar, fish sauce, sugar, sambal, ginger and garlic. Shake well and let sit for at least 15 minutes to allow the sugar to dissolve and the flavors to marry.
3. Toss the cucumber-daikon mixture with the vinaigrette and let sit outside the fridge for an hour before serving.
4. Sprinkle with the scallions.