Pickled daikon and carrots crunch and sweet-and-sour taste can make any savory dish more interesting, and its freshness can balance out the greasiness of fried food. To get that special crunch, all you need to do is let the carrots and daikon radishes sit in salt for a bit to draw out all the moisture, like in this recipe from the Vegan Vietnamese cookbook. What you need:2 medium carrots, peeled and shredded or cut into sticks2 medium daikon radishes, shredded or cut into sticks2 teaspoons salt2 tablespoons sugar2 tablespoons white distilled vinegar or rice vinegarWhat you do: