Pickled Carrots and Daikon Radish Salad
Bright, tangy, crisp, and just the right amount of sweet — these quick pickled carrots and daikon are a flavor-packed addition to your favorite Vietnamese dishes, or really any dish in need of a crunchy, refreshing bite. In just about an hour, you’ll have a vibrant, zippy pickle that’s the perfect complement to grilled meats, rice bowls, bánh mì sandwiches, and more.
Servings: 4 -6 servings
Calories: 63kcal
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
Calories: 63kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Sodium: 621mg | Potassium: 290mg | Fiber: 2g | Sugar: 10g | Vitamin A: 5095IU | Vitamin C: 20mg | Calcium: 34mg | Iron: 0.4mg
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