Pickled Carrot and Daikon
Serves: 8 oz of pickled veg
gluten-free, dairy-free, paleo, nut-free, egg-free, vegan, vegetarian, whole30, low FODMAP
  • 4 oz carrots - julienned or cut into thin match-like strips
  • 4 oz daikon radish, cut the same way as carrots
  • 2 cups water, slightly warm enough to dissolve the salt and sugar
  • 1 tablespoon sugar (or other sweetener)
  • 1 tablespoon salt
  • ¼ - ⅓ cup* distilled white vinegar or rice vinegar
  1. NOTE: I suggest you start with ¼ cup of vinegar and taste the mixture. If you want it more tangy/vinegary, add more vinegar to taste
  2. In a large bowl, mix the water, sugar, salt and vinegar. Whisk until the sugar and salt are dissolved.
  3. In a clean, glass jar, add the carrots and daikon. Pour the vinegar mixture over until the veggies are completely covered in the liquid.
  4. Cover the jar and place in the refrigerator, at least overnight. The longer it sits the better the flavor. They’ll last up to a few weeks in the fridge.
You can leave out the sugar or sweetener here, if you'd like. It's up to you. I have made this with a couple drops of pure monkfruit, instead of sugar, just to bring a little balance with the sweet, and it was perfect.
Recipe by Tasty Yummies at https://tasty-yummies.com/banh-mi-salad-keto-paleo-whole30/