How to Make Vietnamese Pickled Carrot and Daikon Salad

Vietnamese Pickled Carrot and Daikon Salad, also known as "Đồ Chua," is a delicious and tangy side dish that adds a burst of flavor to various Vietnamese dishes. This simple recipe is perfect for those who want to add a refreshing and crunchy texture to their meals. Follow these easy steps to create your own homemade Vietnamese pickled carrot and daikon salad.

Ingredients

To prepare this delightful salad, gather the following ingredients:

  • 1 large carrot
  • 1 large daikon radish
  • 1 cup of water
  • 1 cup of rice vinegar (or white vinegar)
  • 1/2 cup of sugar
  • 1 teaspoon of salt

Instructions

Step 1: Preparing the Vegetables

Start by washing and peeling the carrot and daikon radish. Using a julienne peeler or a sharp knife, cut them into thin strips. The thinner the strips, the quicker they will pickle.

Step 2: Making the Pickling Brine

In a medium-sized bowl, combine the water, rice vinegar, sugar, and salt. Stir the mixture well until the sugar and salt are fully dissolved. This sweet and tangy brine is what will give the vegetables their delicious flavor.

Step 3: Mixing the Vegetables

Once the vegetables are cut, place the carrot and daikon strips into a large jar or a bowl. Pour the pickling brine over the vegetables, ensuring they are fully submerged. If needed, you can use a plate to weigh them down.

Step 4: Pickling

Cover the jar or bowl and let it sit at room temperature for about 1 hour. After this initial period, you can transfer the salad to the refrigerator for longer pickling. For the best flavor, allow it to pickle for at least 24 hours. This will enhance the tanginess and crunchiness of the dish.

Serving Suggestions

Vietnamese Pickled Carrot and Daikon Salad can be served as a side dish or as a topping. It pairs wonderfully with dishes like:

  • Banh Mi sandwiches
  • Spring rolls
  • Rice vermicelli bowls
  • Grilled meats

Feel free to sprinkle some chopped cilantro or green onions on top just before serving for an added burst of flavor and freshness.

Storage

This pickled salad can be stored in the refrigerator in an airtight container for up to 2 weeks. Its flavors will continue to develop over time, making it a great make-ahead dish for meals throughout the week.

Enjoy the delightful crunch and tang of your homemade Vietnamese Pickled Carrot and Daikon Salad, and elevate your meals with this flavorful addition!