Pickled Vietnamese Carrots and Daikon Radish

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A tangy and crisp quick-pickled mix of carrots and daikon radish, perfect as a refreshing condiment for banh mi sandwiches or rice dishes. This vietnamese-inspired vegetarian (vegan) ready in about 25 minutes pairs medium, peeled and julienned carrots, rice vinegar, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 40 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 10 min Serves 6 Vietnamese cuisine 40 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 2 medium peeled and julienned carrots and 1 medium peeled and julienned daikon radish in a large mixing bowl.
  2. Step 2: In a saucepan, combine 1 cup rice vinegar, 3/4 cup granulated sugar, 1 tbsp salt, and 1 cup water. Heat over medium heat, stirring until sugar and salt dissolve, then remove from heat and let cool to room temperature.
  3. Step 3: Pour the cooled pickling liquid over the carrots and daikon. Stir to combine, then transfer to a clean glass jar or airtight container.
  4. Step 4: Refrigerate for at least 4 hours, preferably overnight, to develop flavor and crispness. Use as a bright, crunchy topping for sandwiches, salads, or rice bowls.

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Frequently asked questions

How long does Pickled Vietnamese Carrots and Daikon Radish take to make?

Total time is about 25 minutes (15 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 Vietnamese Carrots and Daikon Radish?

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 rice vinegar from drying out.

Can I substitute ingredients in Pickled Vietnamese Carrots and Daikon Radish?

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 Vietnamese Carrots and Daikon Radish 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.

Is Pickled Vietnamese Carrots and Daikon Radish vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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