Pickled Daikon and Carrot


  • 1½ cups daikon radish, peeled with a vegetable peeler and cut into thin matchstick strips or cut into ½-inch cubes
  • 1 teaspoon salt
  • 1 tablespoon rice vinegar
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon sesame oil (optional)


  1. In a mixing bowl, toss daikon with salt. Cover, and refrigerate until water is released, (a tablespoon or two) about 30 minutes.
  2. Drain and rinse diakon thoroughly. Pat dry with paper towel, return to bowl, and stir in remaining ingredients.
  3. Cover, and refrigerate at least 8 hours.
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