Vietnamese Pickled Vegetables

Kitchen Tested
  • Yield 6 servings

These veggies are great over any grilled food (veggie burgers and tofu) or as a salad.


2 carrots, peeled and cut into matchsticks
1 (4-inch) piece daikon (white radish), peeled and thinly sliced into matchsticks
1/2 red onion, thinly sliced
1 teaspoon kosher salt
1/4 cup rice vinegar
1 tablespoon sugar
1/2 cup water


  1. Put the carrots, daikons and onions in a heatproof small bowl. Sprinkle with salt and let sit 20 minutes.
  2. Meanwhile, bring vinegar, sugar and water to a boil in a nonreactive saucepan.
  3. Rinse the salt from the vegetables, drain and return to the bowl. Add the boiling liquid to cover them. Let sit an hour or preferably refrigerate overnight. Store refrigerated. Makes 1 1/2 cups. 



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