Vietnamese Banh Mi Inspired Pickled Vegetable Salad

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing salad featuring crisp pickled carrots and daikon with fresh herbs and a tangy dressing, perfect as a side or snack. This Vietnamese-inspired street-food recipe, ready in about 15 minutes, pairs carrots, julienned, daikon radish, julienned, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 60 calories and feeds 4, 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: 10 min Cook: 5 min Serves 4 Vietnamese cuisine 60 cal/serving

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Ingredients

1 cup carrots, julienned
1 cup daikon radish, julienned
1/2 cup rice vinegar
1/4 cup granulated sugar
1 tsp salt
1/2 cup water
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves
1 tbsp thinly sliced fresh jalapeño
1 tbsp toasted sesame seeds

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Instructions

Step 1: In a small saucepan, combine 1/2 cup rice vinegar, 1/4 cup granulated sugar, 1 tsp salt, and 1/2 cup water. Heat over medium heat, stirring until sugar dissolves, then remove from heat and cool to room temperature.
Step 2: Place 1 cup julienned carrots and 1 cup julienned daikon radish into a glass bowl. Pour the cooled pickling liquid over the vegetables. Cover and refrigerate for at least 2 hours or overnight for best flavor.
Step 3: Before serving, drain the pickled vegetables and toss gently with 1/4 cup fresh cilantro leaves, 1/4 cup fresh mint leaves, and 1 tbsp thinly sliced fresh jalapeño for a mild spicy kick.
Step 4: Sprinkle 1 tbsp toasted sesame seeds on top as a nutty garnish and serve chilled or at room temperature.