Vietnamese Pickled Carrot and Daikon Radish
A simple recipe for quick pickled carrot and radish, ideal for complementing Vietnamese dishes like bu bo xao and banh mi sandwiches.
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Instructions
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Slice carrots and radishes into matchstick pieces.
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Pack the sliced vegetables into a pint-sized jar.
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Add rice vinegar, water, sugar, and salt to the jar, then seal and shake until dissolved.
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Refrigerate for a minimum of 2 hours, or up to overnight, before use.
Nutritional Info (per serving)
Calories:
53 kcal
Carbohydrate:
12 g
Cholesterol:
0 mg
Fiber:
1 g
Protein:
1 g
Saturated Fat:
0 g
Sodium:
647 mg
Sugar:
10 g
Fat:
0 g
Unsaturated Fat:
0 g