Daikon radish is the main ingredient in pickled Vietnamese Do Chua. Plant-based Chef Katie Simmons shows you how to this healthy, refreshing recipe. Use it as a gluten-free, vegan, natural crunchy topping on sandwiches, veggie burgers, or salads.
Step-by-Step:
What is Daikon Radish?
How to Make Do Choa: Healthy Vietnamese Pickled Slaw Recipe

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.

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.

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.


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













Healthy Plant-Based Pickle, Slaw, and Vietnamese Recipes and Tools:
Tangy pickled red onions provide a healthy, fat-free kick for topping Mushroom Tacos, Black Bean Burgers, or Red Quinoa Enchiladas. This easy, healthy recipe is naturally vegan and gluten-free. You can use different onion varieties like Vidalia, Tropea, and Walla Walla for your own twists.
Crisp, crunchy jicama is the perfect ingredient for a light, refreshing slaw. This fat-free, vegan Mexican recipe tastes great served with Charred Mushroom Tacos or Chipotle Baked Beans for a healthy, gluten-free dinner.
Kohlrabi brings a peppery bite and subtle sweet crunch to this light, refreshing slaw. This oil-free, vegan recipe uses healthy omega-3 flax meal for an egg-free dressing. Serve it with Miso Roasted Corn on the Cob and Chipotle Baked Beans for a vegetarian, gluten-free dinner.
These gluten-free, fat-free vegan burgers have a spicy-sweet Teriyaki flavor that make them perfect for summer grilling. Packed with delicious Korean flavor, this recipe is a favorite for both vegetarians and meat-eaters. Make a batch into smaller sliders and top with avocado for a healthy party appetizer.
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About the Author:
Chef Katie Simmons
Katie is a Personal Chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special dietary concerns like gluten-free, oil-free, plant-based, and low-residue. Outside of the kitchen, she is a Fitness Instructor for Equinox, with over 13 years experience in the fitness industry, and a blogger for Kuli Kuli Foods. For fun, she loves to travel. Some of her favorite trips include 4 days on the Incan Trail in Peru, 10 days of hiking in the Patagonia of Argentina and Chile, and exploring the pretzels and vineyards of Germany.