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Marinated Daikon and Carrots

You can dice your carrots and radish or slice into matchsticks. The matchsticks will go great on sandwiches, like Bahn Mi and the diced pieces are a great served alongside spicy Korean fried chicken or grilled meat.


3/4 Rice or white vinegar

3/4 cup water

3/4 cup Sugar

1 pound Daikon, small, peeled, cut into julienne or diced

1 pound Carrots, peeled and cut into julienne or diced

1 ½ teaspoon Salt


Combine the vinegar, water, sugar and half teaspoon of salt. Stir to disolve. Place the radishes, carrots, and 1 teaspoon salt in a bowl and toss several times. Set aside for 20 minutes, in a strainer. Using your hands, squeeze the vegetables to remove the excess water. Pat dry with paper towels and place in a bowl. Add the vinegar mixture and let the vegetables marinate at least 1 hour before serving but preferable a day or two. To store, transfer to a tight-lidded jar and refrigerate.