4.9 from 27 votes
Vietnamese Pickled Vegetables
Vietnamese Quick Pickled Veggies are pickled veggies with an Asian twist. They are a great condiment or side. This recipe is adapted to be AIP, Paleo and Vegetarian.
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings:
4
cups
Calories:
109 kcal
Course:
Condiments
Cuisine:
Asian, Vietnamese
Ingredients
- 1 1/2 cup white wine vinegar (Rice Vinegar would be a great substitute however it's not AIP. Rice is a AIP Reintroduction.)
- 1/2 cup water warm
- 1/4 cup honey
- 1/2 teaspoon salt
- 1 cup carrot about 3, peeled and shredded
- 2 cups daikon about 1/4 large, peeled, shredded
- 1 cup cucumber about 3 Persian Cucumbers would be a good substitute, English
Instructions
- Put vinegar, water, honey and salt into a large bowl and whisk until the honey is dissolved.
- Add carrots, daikon, cucumbers and toss to combine.
- Cover and refrigerate for at least 1 hour or up to several hours before serving.
Cup of Yum
Notes
- Since this is just a quick pickled recipe, this needs to be stored in an airtight container in the refrigerator.
- This recipe will last about a week in the fridge.
- Please note that cucumbers and honey are not used in traditional Vietnamese Pickled Vegetable recipes. This recipe was adapted to suit the core AIP diet. Plus ingredients that are easy to find in American grocery stores.
Nutrition Information
Serving
1cup
Calories
109kcal
(5%)
Carbohydrates
24g
(8%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
333mg
(14%)
Potassium
318mg
(7%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
5375IU
(108%)
Vitamin C
15.8mg
(18%)
Calcium
36mg
(4%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 4 cups
Amount Per Serving
Calories 109
% Daily Value*
| Serving | 1cup | |
| Calories | 109kcal | 5% |
| Carbohydrates | 24g | 8% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 333mg | 14% |
| Potassium | 318mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 5375IU | 108% |
| Vitamin C | 15.8mg | 18% |
| Calcium | 36mg | 4% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.