Vietnamese Pickled Carrot with Radish
Default unit: pcs · Less common product
Description
Vietnamese pickled carrot with radish is a crisp, tangy side dish made by marinating sliced carrots and radishes in a sweet‑sour vinegar brine with spices. It is commonly served alongside Asian meals or as part of Vietnamese salads.
Nutrition
(per 100g)
Calories30
Protein0.8г
Fat0.2г
Carbs7г
Vitamins & minerals
Vitamin A, Vitamin C, Vitamin K
How to choose
Choose carrots that are bright orange and firm, and radishes that are smooth, free of blemishes and soft spots. Both should feel crisp to the touch.
How to store
Keep refrigerated in an airtight jar; the pickle stays fresh for 1‑2 weeks. After opening, minimize exposure to air.
Recipes with Vietnamese Pickled Carrot with Radish
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