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4.5 from 12 votes

Pickled Carrots and Daikon

Although they're traditionally eaten as part of a Japanese New Year's Osechi meal, these easy pickled carrots and daikon make for a refreshing side salad or condiment for sandwiches like Banh Mi.

Prep Time
10 mins
Cook Time
10 mins
Servings: 4 servings
Calories: 55 kcal
Course: Side Dish , Salad
Cuisine: Japanese

Ingredients

  • 450 grams daikon
  • 50 grams carrot (I used a red carrot)
  • 1 teaspoon salt
  • ½ cup vinegar
  • 2 tablespoons evaporated cane sugar
  • 2 grams konbu (1-inch square)
  • yuzu (or Meyer lemon)

Instructions

    Cup of Yum
  1. Julienne the carrots and daikon. How you cut them affects the pickles' texture, so see the section on cutting root vegetables in the headnotes above.
  2. Sprinkle the daikon and carrots with the salt and toss to distribute evenly. Set this aside for at least 15 minutes to allow the excess water to come out of the vegetables.
  3. Add the vinegar, sugar, and konbu to a small non-reactive saucepan and bring the mixture to a boil. Turn off the heat and let it cool down to room temperature. Leave the konbu in the vinegar until it has cooled, and then remove and discard.
  4. When the carrots and daikon are limp, drain off all of the excess liquid from the vegetables and add the cooled vinegar mixture. Stir to combine.
  5. Grate some yuzu zest into the Namasu. This can be served immediately but will keep for up to a week in the refrigerator.

Nutrition Information

Calories 55kcal (3%) Carbohydrates 12g (4%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 615mg (26%) Potassium 295mg (8%) Fiber 2g (8%) Sugar 9g (18%) Vitamin A 2088IU (42%) Vitamin C 25mg (28%) Calcium 35mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 55

% Daily Value*

Calories 55kcal 3%
Carbohydrates 12g 4%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 615mg 26%
Potassium 295mg 6%
Fiber 2g 8%
Sugar 9g 18%
Vitamin A 2088IU 42%
Vitamin C 25mg 28%
Calcium 35mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.