Daikon Radish Slaw: Do Choa Healthy Vietnamese Pickle Recipe

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.  

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Step-by-Step:

What is Daikon Radish?

How to Make Do Choa: Healthy Vietnamese Pickled Slaw Recipe

What is Daikon?

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.

Step One: Peel

To prepare the Slaw: First, peel the daikon

Step Two: Julienne

Cut the daikon into 2-3 inch pieces.  Thinly slice the daikon into "planks".  Slice again into thin "matchsticks"

Step Three: Add Carrots

Place the daikon in a colander.  Add the shredded carrots.

Make the Brine

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

Rinse off the "massaged" veggies

Jar and Pickle

To finish the pickle: In a clean jar, combine the slaw mixture with the brine.

Let Pickle 1-2 Days

Let this pickle for at least 1-2 days in the fridge.  A batch should last up to a month.

Enjoy!

Enjoy over Korean Red Beet Teriyaki Burgers, Charred Mushroom Tacos, or a big salad.

Add Salt and Sugar

Add 1 tsp sugar and 1 tsp salt

Massage the Slaw

Use your hands to massage the slaw.  The salt and sugar work to break down and soften the veggies.
Food science!

Bend without Breaking

Massage the veggies for about 2 minutes.  They're ready when you can bend a daikon stick end-to-end without it breaking

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Healthy Plant-Based Pickle, Slaw, and Vietnamese Recipes and Tools:

Pickled Red Onions

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.

Jicama Cilantro Slaw

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.

Kuhn Rikon 3-Set Original Swiss Peeler, Red/Green/Yellow

$9.59

Kohlrabi Healthy Vegan Oil-Free Slaw

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.

Korean Red Beet Teriyaki Veggie Burgers

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.

Loew-Cornell Ball Wide Mouth Canning Jar, 16 oz, 4 Per Package

$4.89

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About the Author: 

Chicago Personal Chef Katie Simmons

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.