Spicy daikon radish pairs with sweet carrots in this class Vietnamese pickled slaw. Traditionally served over banh mi sandwiches, this healthy pickle is great over vegetarian Korean Red Beet Teriyaki Burgers, Mushroom Tacos, or Kale Avocado Salad. This easy recipe is naturally vegan and gluten-free.
EASY Servings: 8 Ready In: 7 minutes + 2 days
1 medium daikon radish
1 cup shredded carrot
1 tsp sugar
2 tsp salt , divided
1 cup warm water
1 1/4 cup white vinegar
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To prepare the Slaw: First, peel the daikon. Cut the daikon into 2-3 inch pieces. Thinly slice the daikon into "planks". Slice again into thin "matchsticks"
Place the daikon in a colander. Add the shredded carrots.
Add 1 tsp sugar and 1 tsp salt.
Use your hands to massage the slaw. The salt and sugar work to break down and soften the veggies. Food science!
Massage the veggies for about 2 minutes. They're ready when you can bend a daikon stick end-to-end without it breaking
To make the Pickling Brine: Combine 1 tsp salt with 1 cup warm water. Make sure the water is warm enough to dissolve the salt. If it's not, just microwave it for 30-60 seconds. Stir together to dissolve the salt into the water. Add the 1 1/4 cup white vinegar
Rinse off the "massaged" veggies
To finish the pickle: In a clean jar, combine the slaw mixture with the brine.
Let this pickle for at least 1-2 days in the fridge. A batch should last up to a month. Enjoy over Korean Red Beet Teriyaki Burgers, Charred Mushroom Tacos, or a big salad.
Chef's Tip: Daikon Radish is the traditional ingredient in this Vietnamese slaw. It backs a funky, peppery bite. You can make this with other radishes like watermelon, black radish, and regular red radish.
Yield: About 2 cups
Serving size: 1/8 of a recipe (4.4 ounces).
Amount Per Serving
Calories From Fat (3%) 0.62
% Daily Value
Total Fat 0.08g <1%
Saturated Fat 0.02g <1%
Cholesterol 0mg 0%
Sodium 601mg 25%
Potassium 177.83mg 5%
Total Carbohydrates 5.79g 2%
Fiber 1.06g 4%
Protein 0.38g <1%
Calcium 12.36mg 1%
Iron 17.42mg 97%
Vitamin A 2297.08IU 46%
Vitamin C 0.14mg <1%