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Pickled Daikon Radish and Carrot

Pickled Daikon Radish and Carrot

  • Prep

    20 m
  • Ready In

    5 h 20 m
moosie

moosie

I love the pickled daikon radish and carrot that come alongside Vietnamese rice noodle salads, and realized that it's so easy to make at home! These are not only great in rice noodle salads but also in rice paper rolls.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 74 kcal
  • 4%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 18.3g
  • 6%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 28 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.
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Reviews

Rebcamuse
17

Rebcamuse

1/15/2012

Really great! I couldn't get any thai chiles, so I substituted red pepper flakes (to taste) and I thought that worked really well. The cilantro is what gives this recipe something special. I also threw in some watermelon radishes and purple carrots.

mommyluvs2cook
16

mommyluvs2cook

7/18/2011

Wow, this is really good! I ate some on it's own and it had great flavor then added some onto veggie lo mein! So glad I tried, FANTASTIC!!

Paradise mommy
7

Paradise mommy

2/29/2012

I can't stop eating these. Yummy. I added a clove of garlic too.

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