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Pickled Daikon Radish and Carrot

The Pickled Daikon Radish and Carrot recipe involves julienned daikon radish and carrots soaked in a tangy and slightly sweet brine. Commonly used as a topping or side in Vietnamese cuisine, this pickled medley adds a refreshing crunch and zesty flavor to various dishes, such as banh mi sandwiches or rice noodle bowls. The pickling process enhances the vegetables' texture and imparts a delightful, vibrant taste, making it a versatile and popular condiment in Southeast Asian cuisine.
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Prep Time 20 minutes
Additional Time 5 hours
Total Time 5 hours 20 minutes
Course Pickle
Cuisine vietnamese
Servings 4
Calories 70 kcal

Ingredients
  

  • ½ cup distilled white vinegar
  • ¼ cup white sugar
  • 1 small carrot, peeled and cut into matchsticks
  • 1 daikon radish, peeled and cut into matchsticks
  • 2 tablespoons chopped fresh cilantro
  • 1 Thai chile pepper, seeded and chopped

Instructions
 

  • Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.

Nutrition

Calories: 70kcalCarbohydrates: 17gProtein: 1gSodium: 27mgPotassium: 240mgSugar: 15gVitamin C: 20mgCalcium: 28mg
Keyword Pickled Daikon Radish and Carrot
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