A Crunchy, Tangy Vietnamese Condiment!
If you’ve ever bitten into a refreshing Vietnamese banh mi that seemed to wake up your whole palate, chances are you’ve tasted pickled carrots and daikon. This sweet-tangy-crunchy combination can brighten up all kinds of meals—from sandwiches and salads to rice bowls and tacos. Especially, Vietnamese dishes.
The good news? They’re simple to make at home, require inexpensive ingredients, and don’t require a plane ride to Vietnam in order to enjoy them.
As with any pickled vegetable (quick pickled red onions, pickled ramps, etc.), they’ll keep in a fridge for up to 2 weeks. No excuses not to give these a try!
Flavor Overview
They’re not aggressive like some sour pickles — think of them more like a bright, palate-cleansing bite that wakes up whatever you serve them with. They’re light, refreshing, crunchy, and only slightly sweet.
Quick & Simple Instructions
Full recipe can be found in the recipe card below.
- Make the pickling brine by whisking together rice wine vinegar, a little sugar, and a teaspoon of sesame oil. Make sure the sugar fully dissolves.
- Toss the veggies. Place prepared carrots and daikon in a bowl or jar, then pour the brine over the top. Toss or shake to combine well.
- Let it sit. Set aside at room temperature for about 1 hour. The veggies will soften slightly, soak up all that flavor, and be ready to enjoy!
Daikon Radish
A daikon radish is a long, white radish that offers a mild, subtly sweet flavor and a crisp, refreshing bite. It’s commonly used in Asian cuisines for pickling, stir-fries, and soups. If you can’t find one locally, don’t fret (though check if you’ve got an HMart or other Asian market nearby before using a different ingredient)!
Regular red radishes will be a bit sharper in flavor and have a pinkish hue once pickled, but they’ll still taste fantastic.
Enjoy For Up To 2 Weeks!
You can absolutely plan to make pickled vegetables in advance! You can prep them up to 5 days ahead and keep them in the fridge until ready to use.
As far as storage, keep leftovers in an airtight container in the refrigerator for up to 2 weeks. They’ll retain their crunch and flavor beautifully. I do not recommend freezing.
Serving Suggestions
Pickled carrots and daikon are incredibly versatile. While I firmly believe they could be served alongside any Asian-inspired meal, they are a staple in Vietnamese cuisine. Thankfully, you don’t have to be Vietnamese to enjoy them on the regular. Try serving them:
- Layered onto bánh mì sandwiches for that signature crunch.
- Served as a salad alongside grilled meats like pork chops, chicken, or steak.
- Scattered over rice bowls or noodle salads (how good does this beef noodle salad look?) for contrast and brightness.
- Tucked into spring rolls or lettuce wraps with herbs and protein. They’d be fantastic on these beef lettuce wraps!
- Added to tuna poke bowls or Korean-inspired bibimbap.
If your mouth isn’t salivating after looking at that sandwich, you have more self-control than I. So, yeah… this is your sign to go whip up a batch of pickled veggies to bring brightness to any dish, or enjoy them on their own as a tangy, refreshing snack.
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Pickled Carrots and Daikon Radish Salad
Equipment
Ingredients
- 2 medium carrots, peeled and julienned
- 1 daikon radish, peeled and julienned
- 1 tsp kosher salt
- ¼ cup rice wine vinegar
- 2 Tbsp granulated sugar
- 1 tsp sesame oil
Instructions
- Remove excess water. Place julienned carrots and daikon in a large bowl. Sprinkle with 1 tsp kosher salt, toss, then allow to sit for 10 minutes. Squeeze out any excess water from the vegetables, discard the water, then return the veggies to the bowl.
- Toss the veggies with the pickling liquid. In a small bowl, whisk together ¼ cup rice wine vinegar, 2 Tbsp sugar, and 1 tsp sesame oil until the sugar dissolves. Pour this on top of the carrots and daikon, toss well, then set aside for 1 hour. Add to sandwiches or any of your favorite Vietnamese recipes.
Notes
- Nutrition facts assume 4 servings, though you can likely get 6 servings depending on how you’re enjoying.
- Make-ahead: You can prep them up to 5 days ahead and keep them in the fridge until ready to use.
- Store in an airtight container in the refrigerator for up to 2 weeks. They’ll retain their crunch and flavor beautifully. I don’t recommend freezing.
Nutrition
Photography by: Megan McKeehan
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