Carrot & Daikon Refrigerator Pickle ♥

Carrot & Daikon Refrigerator Pickles, traditional with a Vietnamese bahn mi sandwich or you know, just on the side of a sandwich on to top off a salad.
graphic button small size size 10 The traditional carrot and daikon salad that's used in the wonderful Vietnamese bahn mi sandwiches, just grated carrot and daikon in a "quick" pickle that's pickled without actually having to "can" the jar. Not just vegan, "Vegan Done Real". graphic button small size size 10

~recipe & photo updated 2015~
~more recently updated recipes~

2006: Refrigerator pickles, ya gotta love 'em. A few minutes of work, then wait a day or so: then there they are, ready to add piquancy to a plate, spark to a sandwich, specialness to a salad, for the next couple of weeks.

This grated carrot and grated daikon combination is especially nice, color-wise, taste-wise, easy-wise. It's great also on a plate, also tucked into a sandwich, like a banh mi.

2015: This time I envisioned nice, even skinny bits of carrot and daikon so pulled out the mandoline for cutting the carrot and daikon. What a pain! Not hard, just time-consuming to do it carefully – safety is key, check out the safety tips in How (and Why!) to Use a Benriner (Japanese Mandoline / Mandolin). Grating the carrots with a cheese grater or in the food processor would not be as pretty but definitely less hassle.


Hands-on time: 15 minutes
Time to table: 24 hours
Makes about 6 cups

1 1/2 cups water
3/4 cup white vinegar
3/4 cup sugar (a tad less would be okay ... but I liked the tart-sweet contrast)
1 teaspoon table salt

PICKLED VEGETABLES, about 6 cups total

PICKLING LIQUID Combine all ingredients in a saucepan and bring to a boil.

PICKLED VEGETABLES Use a mandoline or the large holes of a cheese grater or a food processor to grate the carrots and daikon. Collect in a bowl, tossing to distribute the two vegetables throughout. Transfer to a refrigerator container (I use glass to make sure it's ultra-clean) and pour hot liquid over the veggies, pressing if needed to submerge. Refrigerate for 24 hours before serving. Drain before serving.

graphic button small size size 10 2006: Daikon provides nice color contrast but plain carrot would be fine too. 2015: The orange carrot color overwhelms the white daikon – in the version in the photo, I used a 1:2 ratio of carrot:daikon and still, the carrot dominates.
graphic button small size size 10 2006: Avoid the so-called baby carrots (which are really just brilliantly marketed huge carrots scraped to the popular size) that have no flavor and are 2x more expensive, often. Instead use whole carrots, peeled.
graphic button small size size 10 2006: I think that a 'serving' of this is about a quarter cup which translates to zero Weight Watchers points and into low-carb (9 net carbs) territory; for real low-carb impact, use Splenda.

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Still Hungry?


~ Winter Tomato Salad (Quick Pickled Vegetables) ~
~ Quick Pickled Asparagus ~
~ Homemade Bread & Butter Pickles ~
~ more Refrigerator Pickle recipes ~
from A Veggie Venture

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~ Marinated Brussels Sprouts ~
~ Refrigerator Pickled Beets ~
~ more Jams, Pickles & Preserves ~
from Kitchen Parade, my food column

A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2006, 2015

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. I love daikon! I love carrots! And, I love pickled stuff! This is a winner. I like that they're shredded, great idea.

    I actually just made some pickled onions, they were nice too.

  2. I LOVE Chinese Cabbage, or as I know it better, "Daikon"! However, my favourite vegetable has to be cooked tomato, while my least favourite one is taro, because it always tastes mouldy to me. I've never tried celeriac or the bulb kind of fennel, but I'd like to, whenever I find a recipe that appeals to me. I think that the hardest thing about getting veggies onto the table is in varying the recipes so they don't always taste or look the same.

  3. Droool...I came across your site by accident. I love it, I'm on a restricted diet right now so alot of these recipes are essentialy food porn for now. But I can't wait to try this and other recipes.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna