Vietnamese-Inspired Carrot and Daikon Pickle Salad

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

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

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Instructions

  1. 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.
  2. Step 2: Place 2 large julienned carrots and 1 medium julienned daikon radish into a large bowl.
  3. 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.
  4. Step 4: Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
  5. Step 5: Just before serving, sprinkle with 1/4 cup chopped fresh cilantro leaves for a fresh herbal finish.

Frequently asked questions

How long does Vietnamese-Inspired Carrot and Daikon Pickle Salad take to make?

Total time is about 15 minutes (10 min prep + 5 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 Vietnamese-Inspired Carrot and Daikon Pickle 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 carrots from drying out.

Can I substitute ingredients in Vietnamese-Inspired Carrot and Daikon Pickle 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 Vietnamese-Inspired Carrot and Daikon Pickle Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Vietnamese-Inspired Carrot and Daikon Pickle Salad vegan?

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

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