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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

69.6 calories; 0.7 g protein; 17.2 g carbohydrates; 0 mg cholesterol; 27 mg sodium. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/15/2012
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. Read More
(30)

Most helpful critical review

Rating: 2 stars
08/19/2017
As a recipe I found that it fails miserably. 1 Daikon Radish - Really? They weigh in at 7-10 pounds and would fill a gallon jar. Even the small 6 inch X 3 in diameter piece I used filled a quart jar it took 2 cups of pickling syrup to cover them. For something that big a weight or practical way to measure it is needed. The size of jar would be a good thing to add as well that would help cooks to know what to expect. I made the recipe it should turn out fine as its pretty standard. I boiled the syrup to kill any bacteria just heating it will shorten its shelf life. Read More
(6)
34 Ratings
  • 5 star values: 19
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/15/2012
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. Read More
(30)
Rating: 5 stars
01/15/2012
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. Read More
(30)
Rating: 5 stars
07/18/2011
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!! Read More
(21)
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Rating: 4 stars
03/01/2012
I can't stop eating these. Yummy. I added a clove of garlic too. Read More
(18)
Rating: 5 stars
02/27/2017
I made this by the recipe the first time. I love it so much that I just have to play with it! So I've made a few variations. The last one I made is my favorite so far. I added thin slices of red onion to the carrot mix and while I was warming up the vinegar and sugar mixture I added 1/4 cup more sugar a 1/2 a teaspoon of salt and a 1/2 cup of whole cranberries. Not only was it a dish of delish but it was absolutely gorgeous! The cranberries turned the onions and marinade a lovely pink that looks lovely on a buffet next to luncheon meats and cheeses, rolls and other sammie fixings. I will make the original recipe but I will also continue to have fun playing with it. Thanks so much for posting it! Read More
(7)
Rating: 2 stars
08/19/2017
As a recipe I found that it fails miserably. 1 Daikon Radish - Really? They weigh in at 7-10 pounds and would fill a gallon jar. Even the small 6 inch X 3 in diameter piece I used filled a quart jar it took 2 cups of pickling syrup to cover them. For something that big a weight or practical way to measure it is needed. The size of jar would be a good thing to add as well that would help cooks to know what to expect. I made the recipe it should turn out fine as its pretty standard. I boiled the syrup to kill any bacteria just heating it will shorten its shelf life. Read More
(6)
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Rating: 4 stars
12/24/2012
I added about a 1/2 tsp. of salt to the recipe. Read More
(5)
Rating: 5 stars
03/14/2012
LOVE these! Essential for making banh mi at home. Thanks so much! Read More
(4)
Rating: 4 stars
04/24/2018
I worried about all the sugar thinking it might taste too sweet nope the sugar amount is correct. I did another jar with only half the sugar. Too tart. Read More
(2)
Rating: 4 stars
06/21/2015
It was a little sweet but good.... Will cut back they sugar next time. I put carrots, fresh basil, garlic stem, cucumbers, and ra shush with a Serrano pepper... Sweet and spicy ...yum Read More
(2)