Ready to eat in 30 minutes, these quick pickled shredded carrots (inspired by Vietnamese do chua) are a tangy sweet topping for banh mi sandwiches, spring rolls, tacos, salad, pita pockets and grain bowls.

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🧄 Ingredient notes
- Grated carrots - By grating the carrots, they will pickle very fast, since they'll be in small pieces. Grated carrots are also very tender, so you can use them freely without worrying about them being too hard to bite through. You could also use julienned carrots for a little more of a bite. For a time cheat, use a bag of pre-cut julienned carrots from the grocery store. Since these are bigger pieces, they will take a little longer to pickle.
- Rice vinegar - We're using unseasoned, plain rice vinegar in this recipe. Seasoned rice vinegar (sometimes called sushi vinegar) already has sugar (often in the form of corn syrup) and salt added to it.(I prefer to add the sugar and salt on my own, so I can control the ratios and what type of sugar and salt is added)
📋 Substitutions and variations
- Carrots - sub with julienned daikon radish (or half carrot, half daikon radish for a more traditional do chua for banh mi) or shredded cabbage, thinly sliced red onion or thinly sliced red radish
- Rice vinegar - sub with apple cider vinegar or white distilled vinegar
- Sugar - sub with sweetener of your choice
🔪 Instructions
Peel your carrots and then grate them over the large holes of a box grater. You could also use a food processor for this, if you'd like.
Add your grated carrots to a quart-size glass jar or glass container with a lid.
Mix the rice vinegar, hot water, sugar and salt together until the sugar and salt has dissolved. Then, pour the liquid over the carrots.
Cover and then refrigerate for at least 20 minutes before serving.
If using julienned carrots, allow to pickle for an hour before serving.
👨👩👦👦 Serving suggestions
These quick pickled carrots are a perfect tangy topping for:
- Vietnamese banh mi sandwiches
- Vietnamese spring rolls
- Tacos
- Pita pockets
- Grain bowls
- Salads
- Pasta salad
❓ FAQ
These pickled carrots should be kept refrigerated in a covered, glass container.
Pickled carrots will last for 1-2 weeks in the refrigerator.
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📖 Recipe
Quick Pickled Shredded Carrots
Equipment
Ingredients
- 2 cups carrots grated on large holes of box grater
- 1 cup rice vinegar unseasoned, plain
- 1 cup hot water
- 2 tablespoons sugar
- ½ teaspoon sea salt
Instructions
- Add grated carrots to quart size glass jar or a glass container with a lid.2 cups carrots
- Mix the vinegar, hot water, sugar and salt in a measuring cup with pour spout (this will make it easier to pour the liquid over the carrots in the jar). Stir to dissolve the sugar and salt.1 cup rice vinegar, 1 cup hot water, 2 tablespoons sugar, ½ teaspoon sea salt
- Pour liquid over carrots and make sure they are completely covered. Cover and refrigerate for at least 20 minutes before serving.
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