Pickled Daikon and Carrots are an Asian slaw used in Vietnamese and Asian recipes. Served in Banh Mi Vietnamese sandwiches, these pickled vegetables add a crispy texture and delicious sweet and sour flavor. They can also be served as part of Asian rice bowls.
These Asian slaw pickled radishes and carrots (also referred to Do Chua) are great on Banh Mi Vietnamese sandwiches. Pickled daikon radish is also used in Japanese and Korean cuisine. They taste great as part of Asian noodle salads or rice bowls.
Daikon radishes look kind of like parsnips, but white. They are a root vegetable and are crisp, refreshing and very healthy. A word of warning – the pickled daikon radish has a strong smell when the jar is opened! But it tastes great on sandwiches – just take my word for it.
You don’t need to cut the vegetables in julienne form; you can cut them into thin slices.
Make the pickled daikon and carrots ahead of time, before you need to use them in a recipe; this allows the flavors to really develop.
Feel free to double or triple the recipe. I keep the pickled vegetables in the refrigerator for a couple of weeks with no problem.
You can easily modify the ingredients to suit your tastes. Some people add other ingredients to the pickled vegetables e.g. turmeric, ginger, garlic.
Pickled Daikon and Carrots Ingredients
How to Make Pickled Daikon and Carrots (Step-by-Step Instructions)
- Stir together vinegar and sugar in a small saucepan.
- Cook until the sugar has dissolved, about 3 minutes, stirring occasionally.
- Allow to cool.
- Transfer julienned daikon and carrots to a medium glass jar.
- Add vinegar and sugar mixture to the jar and stir.
- Store in refrigerator.