Vietnamese Pickled Carrots and Daikon

September 5, 2012

Pickled carrots and daikon are a traditional condiment to a myriad of Vietnamese dishes.  The great thing about this recipe is that it's considered to be a quick pickle.  The vegetables are chilled in the refrigerator for several hours instead of being cooked and canned.  You can use pickled carrots and daikon in sandwiches like the classic banh mi or serve it alongside some grilled beef or chicken.

Pickled Carrots and Daikon


1 cup thinly-sliced carrots
1 cup thinly-sliced daikon
1 tablespoon coarse salt
2 tablespoons sugar
1/4 cup rice vinegar
2 tablespoons water
Combine carrots, daikon, salt, sugar, vinegar and water in small bowl. Cover and chill 2 hours.
This recipe yields 1 1/2 cups.
Comments: This is a colorful addition to Vietnamese sandwiches of pork pate or pork meatloaf.

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