Pickled Daikon and Carrot Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A bright, tangy pickled salad using daikon radish and carrots, sweetened with sugar and flavored with chili and lime for a refreshing contrast. This vietnamese-inspired salads ready in about 30 minutes pairs daikon radish, carrot, rice vinegar into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 40 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.8 (12 ratings) Prep: 20 min Cook: 10 min Serves 6 Vietnamese cuisine 40 cal/serving
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Ingredients

Instructions

  1. Step 1: Julienne 200g daikon radish and 150g carrot into matchstick-sized pieces. Place in a large bowl.
  2. Step 2: In a small saucepan, combine 1/3 cup rice vinegar, 2 tbsp sugar, 1 small red chili (slit lengthwise), 1 tbsp lime juice, and 1 tsp salt. Bring to a simmer over medium heat, stirring until sugar dissolves.
  3. Step 3: Pour the hot pickling liquid over the daikon and carrot. Let cool to room temperature, then refrigerate for at least 2 hours before serving. Store leftovers in an airtight container for up to 5 days.

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Frequently asked questions

How long does Pickled Daikon and Carrot Salad take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pickled Daikon and Carrot Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep daikon radish from drying out.

Can I substitute ingredients in Pickled Daikon and Carrot Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pickled Daikon and Carrot Salad for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pickled Daikon and Carrot Salad?

Vietnamese salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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