This Vietnamese Quick Pickled Salad is fresh, crunchy and tangy, with julienned carrot and daikon tossed through a simple sweet and sour rice wine vinegar pickle. It’s quick to prepare and the perfect way to add freshness and crunch to Vietnamese-inspired meals.
Serve it alongside our Vietnamese Meatballs in Tomato Sauce, pile it into bánh mì, add it to rice or noodle bowls, or serve as a fresh side with grilled meats.
This recipe is an adaption from the Pickled Salad in the Vietnamese Meatball Noodle Salad recipe from our SkinnyAsia 1 cookbook.
What You’ll Need
- Carrot – Adds sweetness, crunch and colour to the salad.
- Daikon – A mild Japanese radish with a crisp texture that works particularly well for quick pickling.
- Rice wine vinegar – Gives the pickling liquid its light, tangy flavour without overpowering the vegetables.
- Sugar – Balances the acidity of the vinegar and gives the pickle its characteristic sweet and sour flavour.
- Salt – Seasons the vegetables and balances the pickling liquid.
What to serve with Vietnamese Quick Pickled Salad
- Vietnamese Meatballs in Tomato Sauce from SkinnyAsia 2
- Vietnamese Spring Rolls from SkinnyAsia 2
- Shaking Beef Salad from SkinnyAsia 2
- Vietnamese Meatball Noodle Salad from SkinnyAsia 1
Equipment
- julienne peeler
Ingredients
Pickling Liquid
- 150 g water
- 150 g rice wine vinegar
- 15-20 g sugar of choice
- 2 tsp salt
Salad Vegetables
- 150 g carrot - peeled
- 150 g daikon - peeled
- 150 g cucumber - julienned (optional)
- 150 g shallot onion - peeled, thinly sliced (optional)
Instructions
- Add pickling liquid to mixer bowl. Cook for 10 min/100℃ or 210℉/reverse/speed 1/simmering basket on top of lid.
- While the pickling liquid cooks, prepare all the vegetables using a julienne peeler or thinly julienned by hand.
- Place julienned vegetables in a bowl or container. Pour over hot pickling liquid and allow to pickle for 1 hr before using. Stirring occasionally.
- Serve with the SkinnyAsia 2 Vietnamese Meatballs in Tomato Sauce in Banh Mi Rolls or to add some pickle tang to your favourite salad.
Nutrition
FAQ: What is Vietnamese pickled carrot and daikon?
Vietnamese pickled carrot and daikon is a sweet, tangy and crunchy pickle commonly served with Vietnamese dishes. Often known as đồ chua, it’s especially popular in bánh mì and is also delicious with rice bowls, noodle salads and grilled meats.
FAQ: Can I make Vietnamese Quick Pickled Salad ahead of time?
Yes. In fact, making it ahead gives the carrot and daikon more time to absorb the sweet and tangy pickling liquid. Keep it refrigerated in a clean, airtight container with the vegetables submerged in the pickling liquid.