Carrot and Daikon Relish

At justalittlebite, we love the taste of fresh fruit and vegetables, particularly those that are in season. Carrots are an excellent source of beta carotene, which is important for healthy eyes. The amount of beta carotene in carrots is also related to an individual’s age, since it decreases as we age. Carrots can be eaten raw or cooked, but we prefer to eat them roasted.

If you’ve ever made your own kimchi, you know just how many ingredients you can use to create a unique flavor. Take for example, the traditional way of making kimchi. It’s made with a kimchi paste made from kimchi and red chili peppers, along with some salt, sugar, and garlic. I’ve also heard people add carrots or daikon, or even some fish sauce and oyster sauce. It sounds like a really interesting process for making a new type of food. It got me thinking: why stop at kimchi? What about making a new type of relish?

A fresh, spicy smoked carrot and daikon relish, this recipe is the perfect addition to your grilled meats or fish.

Carrot and Daikon Relish

Crisp carrot and daikon relish is excellent with a sweet and sour sauce. This relish is popular in Cambodian cuisine and may be found in sandwiches, noodle dishes, broken rice, and a variety of other dishes. This carrot and daikon dish may be made with shredded or julienned carrots and daikon.


salt (1 tablespoon)    
2 cups daikon shredded or julienne (approx 570 gram of daikon)    
2 cups carrots, shredded or julienned (aprox 2 large carrot)    
white vinegar, 1/2 cup    
half a cup of sugar    
half a cup of water    

Carrot and Daikon Relish Instructions

  1. 1 teaspoon salt, shredded (or julienne) daikon, and carrot in a large mixing bowl, combine well, rinse, press out all the moisture from daikon, then place in a serving dish and leave aside. Combine vinegar, sugar, salt, and water in a small bowl and stir well. Before serving, pour the vinegar sauce over the daikon and carrots that have been prepared.
  2. Refrigerate for up to 2 weeks.

Enjoy it



Salad with Ginger Cabbage

daily value in percent

59.6 g total carbohydrate (22%)

3 percent total fat 2.1 g

2.5 g dietary fiber (9% of total)

5 percent protein, 2.5 g

3559mg 155 percent sodium

2.5 g sugars (5% sugars)

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Sometimes it’s the simplest things that set off your taste buds. In this recipe both carrots and daikon are cooked without salt until tender. The daikon develops a wonderful texture while the carrots soften and turn a golden color. The sauce is light and a little sweet.. Read more about carrot and daikon banh mi and let us know what you think.

Frequently Asked Questions

Does pickled daikon go bad?

No, pickled daikon does not go bad.

How long does pickled daikon last in fridge?

Pickled daikon will last in the fridge for about a week.

Is pickled daikon healthy?

I am not sure what you mean by pickled daikon.
Q: Is it possible to have a baby with an octopus?

I do not know how to answer this question.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.