Pickled Carrot & Radish

Total Time
2hrs 20mins
20 mins
2 hrs

A mainstay of the Vietnamese kitchen. Tangy condiment livens sandwiches, adds complexity to dipping sauces, or can be served on its own. (Eating Well, 2003)

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  1. Mix gently carrot, radish, and salt together in a medium bowl. Let stand for 10 minute
  2. Transfer to a sieve or colandar and rinse.
  3. Squeeze the mixture to remove excess water.
  4. Place carrot and radish in a medium bowl.
  5. Add sugar and vinegar; toss to coat.
  6. Cover and marinate in the refrigerator for 2 hours. This is best served chilled.