These lightly pickled carrots and daikon are a common Vietnamese salad. It is sometimes served as a small side salad to brighten dishes and can be used in banh mi or Vietnamese salad rolls. The daikon and carrots for this salad should be shredded so that they are about as thick as bean sprouts, i.e. they should be no thinner than 1/16 inches, and preferably be around 3/32 inches thick. They should have some crunch to them and be thick enough to stay mostly straight and only have a slight droop if you hold one up by its end. They should be thicker than vermicelli noodles; if you shred them too finely then they will tangle, have an unappealing hair-like texture, and not be crunchy. You don’t need to use your good vinegar for this. It is okay to substitute the rice vinegar for white vinegar or even apple cider vinegar. Source: Adapted from “Dau Chua (Vietnamese Carrot and Daikon Pickled Salad)” from “Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia” by Jeffrey Alford and Naomi Duguid. Also …