Vietnamese Pickled Daikon Radish & Carrots

Name: Vietnamese Pickled Daikon Radish & Carrots
Prep time: 20 min
Total time: 20 min
Cuisine: Asian, Vietnamese
Ingredients: 1 large carrot, julienned or sliced thinly; 1 medium daikon or other radish, peeled and julienned or sliced thinly; 5-6 red chili peppers, 1/4 inch slices (optional); 1 1/2 cups white vinegar or rice wine vinegar; 2 tsp salt; 2 cups sugar

3 steps

Prep:20min

Super easy, just 3 steps. How my mom and grandma make it. The vegetables can be julienned for use in banh mi (Viet baguette sandwiches) or can be cut into fun shapes (my mom liked flowers) for serving alongside various savory dishes (like bun thit nuong or banh chung). Apologies for borrowing the pretty pic from sprinklesandsauce.com (just till I get my own photo uploaded).

Updated at: Thu, 17 Aug 2023 00:22:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories84.4 kcal (4%)

Total Fat0 g (0%)

Carbs20.9 g (8%)

Sugars20.4 g (23%)

Protein0.1 g (0%)

Sodium238.1 mg (12%)

Fiber0.3 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

20 servings

1carrot

large, julienned or sliced thinly

1daikon

medium, or other radish, peeled and julienned or sliced thinly

5red chili peppers

1/4 inch slices, optional

1 ½ cupswhite vinegar

or rice wine vinegar

2 tspsalt

2 cupssugar

Instructions

Step 1

Combine the carrot and daikon in a bowl with the salt. Massage with your hands to coat thoroughtly, and let rest for 15 minutes. The water will run out, and the slightly dehydrated vegetables pieces will be soft and quite bendable.

Step 2

Rinse and drain the vegetables and transfer to a jar with a lid. Add sliced chilies if desire.

Step 3

Dissolve the sugar in the vinegar plus 1 cup of water, and pour into the jar with the vegetables. You can serve after 1 hour, or refrigerate for about 4-6 weeks.