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Pickled Daikon Radish and Carrot

Pickled Daikon Radish and Carrot


"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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5 h 20 m servings 70 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 70 kcal
  • 3%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 27 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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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Read all reviews 18
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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 a...

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!!

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

LOVE these! Essential for making banh mi at home. Thanks so much!

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...

I added about a 1/2 tsp. of salt to the recipe.

Wonderful! Adds a lot to the vegetable bowl plus good to snack on. And so easy!!

Love it! Kids liked the carrots more, but I enjoyed the daikon radish most. I used some rice vinigar (1/2 & 1/2) simply because I ram out of vinigar and it turned out well both ways. Also put in...

turned out quite nice although not very vietnamese - i miss the rice vinegar flavour. Also, added some water to the marinate.

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