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Asian Pickled Daikon and Carrots

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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.

Pickled Daikon and Carrots collage - jar of pickled daikon and carrots, ingredients, jar of daikon and carrots only - Paint the Kitchen Red

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.

[Related Recipes:  Instant Pot Banh Mi and Instant Pot Korean Beef recipes]

Pickled Daikon and Carrots Ingredients

Pickled Daikon and Carrots Ingredients - carrots, vinegar, daikon radish, sugar - Paint the Kitchen Red

 

How to Make Pickled Daikon and Carrots (Step-by-Step Instructions)

Pickled Daikon and Carrots Instructions 1 collage - uncooked vinegar and sugar in saute pan on stove, cooked and dissolved- Paint the Kitchen Red

  • Stir together vinegar and sugar in a small saucepan.
  • Cook until the sugar has dissolved, about 3 minutes, stirring occasionally.
  • Allow to cool.

Pickled Daikon and Carrots Instructions 2 collage - carrots and daikon in bottle, mixed with vinegar and sugar mixture - Paint the Kitchen Red

Pickled Daikon and Carrots collage with jar of pickled daikon and carrots, ingredients, jar of just carrots and daikon - Paint the Kitchen Red

Pickled Daikon and Carrots

Pickled Daikon and Carrots are 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.
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1 cups
Calories: 41 kcal
Author: Paint the Kitchen Red

Ingredients

Instructions

  • Combine sugar and vinegar in a small saucepan.
  • Cook on medium heat until the sugar has dissolved, about 3 minutes, stirring occasionally.  Allow to cool down.
  • Combine daikon and carrots in a glass jar.
  • Pour vinegar mixture into the jar and stir contents.
  • Refrigerate until ready to use.

Nutrition

Serving: 1 /4 cup | Calories: 41 kcal | Carbohydrates: 10 g | Sodium: 15 mg | Fiber: 1 g | Sugar: 9 g
CourseSides
CuisineAsian, Vietnamese
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