Vietnamese Pickled Carrots Recipe with Daikon Radish | White On Rice (2024)

FAQs

What to eat with pickled carrots and daikon? ›

Recipe video above. If you've been to Vietnam or Vietnamese restaurants, you've probably seen these pickles which are commonly served alongside grilled meats, on noodle bowls (like lemongrass chicken, pork and meatballs) and stuffed generously in Banh Mi!

Transfer pickles and brine to an airtight glass container and store in the refrigerator. (The turmeric will stain a plastic container yellow.) Pickles will last about 1 month.

If you can't find daikon, red radishes taste great here too. And if you're sensitive to spice, go easy on the jalapeño. Spicy mayo – A banh mi essential!

The reason is that the carrot contains a de-enzyme called ascorbic acid, which destroys the vitamin C in the white radish. So, remember not to cook the two radishes together.

Not only is pickled daikon radish super tasty and nutrient-rich, but it's a useful topping for salads, mixing into larger entrees, adding to soups, or simply eating raw. Plus, pickled daikon radish is also a great source of gut-boosting probiotics.

Leave the daikon in the salt for 10 minutes. This is to take away the bitterness and extract water so the flavour intensifies.

You'll know your daikon radish is going bad if it becomes soft and limp instead of being firm and crunchy. It may also develop dark spots or start turning a yellow color.

There are many ways to serve white radishes—cooked or raw. Raw daikon works well in salads and slaws, as a side dish for summer picnics or thinly sliced and pickled for sandwiches that need a pick-me-up (a classic Vietnamese banh mi sandwich is typically topped with pickled carrots and daikon, for example).

In a pinch, you can substitute: White turnips. White turnips will likely be your best bet when you can't find daikon, as the root vegetables are similar (but not identical) in appearance, flavor, and texture.

Any daikon substitutes? If you can't find daikon radishes in your local grocery store or farmers market, the next best thing is jicama. Also a root vegetable, jicama has a similarly crisp, watery bite and starchy mouthfeel. While its sweet flavor differs from daikon, texturally jicama is the best option.

Do you peel daikon radish before cooking? ›

Thickly peel the skin of daikon radish to remove the fibrous portion that runs vertically near the skin and will become stringy when cooked. It will depend on each daikon radish, but usually peeling off 3 to 4 mm (0.2 in.) thick skin is recommended.

Never eat radish and cucumber together as the ascorbate in cucumber can interfere with the absorption of vitamin C.

The natural sweetness of the carrots are the perfect counterpoint to the daikon. For our readers who can't consume sugar, know that adding carrots, onions, or corn to a dish can play a similar role in balancing flavor.

Thanks to the effect of purifying the body, eliminating toxins, the use of white radish also supports cleaning and stomach. In addition, white radish will support you to control jaundice, help regulate the amount of bilirubin in the blood and increase the amount of oxygen in the body.

I love adding chopped pickled carrots to a simple green salad for bold, bright flavor. Add them to a grain bowl. Try one of these rice bowl recipes, or build your own bowl with a grain, protein, fresh vegetables, and pickled carrot slices!

Slice daikon radishes and eat raw with a dip or peanut butter or add shredded raw Daikon radishes to salads. Radish … Cake? This traditional Japanese cake, also known as Daikon mochi, is made by combining shredded daikon radishes, rice flour, various shredded or chopped vegetables, and dried shrimp.

Pickled radish, called chikin-mu (치킨무, "chicken radish") in Korean, is a radish dish served and eaten with Korean fried chicken.