Vietnamese-Inspired Carrot and Daikon Pickle Salad

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

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 bright and tangy quick pickle salad combining julienned carrots and daikon radish with sweet and sour dressing for a refreshing side. This Vietnamese-inspired salad recipe (vegan, gluten free), ready in about 15 minutes, pairs carrots, daikon radish, white 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 4, 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.

Prep: 10 min Cook: 5 min Serves 4 Vietnamese cuisine 40 cal/serving

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Ingredients

2 large, julienned carrots
1 medium, julienned daikon radish
1/2 cup white vinegar
1/4 cup granulated sugar
1/2 cup water
1 tsp salt
1/4 cup, chopped fresh cilantro leaves
1/4 tsp (optional) red chili flakes

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Instructions

Step 1: In a small saucepan, combine 1/2 cup white vinegar, 1/4 cup granulated sugar, 1/2 cup water, and 1 tsp salt. Heat over medium heat, stirring until sugar dissolves, then remove from heat and cool to room temperature.
Step 2: Place 2 large julienned carrots and 1 medium julienned daikon radish into a large bowl.
Step 3: Pour the cooled vinegar mixture over the vegetables, tossing gently to coat. Add 1/4 tsp red chili flakes if using for a mild heat.
Step 4: Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
Step 5: Just before serving, sprinkle with 1/4 cup chopped fresh cilantro leaves for a fresh herbal finish.