Vietnamese Pickled Vegetables

  • Yield: 6 servings


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
1teaspoon kosher salt
1/4cup rice vinegar
1tablespoon sugar
1/2cup 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. 

Nutritional Info *per serving

  • Calories 22
  • Fat 0g
  • Saturated Fat 0g
  • Cholesterol 0g
  • Sodium 54mg
  • Carbohydrate 5g
  • Fiber .7g
  • Sugars 3g
  • Protein .38g