Asian Quick Pickled Carrots Recipe

We’ve been eating a ton of these asian quick pickled carrots lately. I made them on a whim when I had an overabundance of carrots, and we started throwing them in quinoa bowls, on top of pork meatballs, in rice-paper wraps, and lately on Korean-style beef tacos.
Asian Quick Pickled Carrots Recipe These asian quick pickled carrots are so easy to make, so whip some up and keep them stocked in the fridge to add a little acidic bite to your next sandwich, or toss them with some sesame seeds and herbs for a nice side-dish salad. I love asian quick pickled carrots most with Korean style beef, cilantro, a sprinkling of crushed peanuts, and a swirl of sriracha mayo…Image of an Asian Taco with Pickled Carrots


Asian Quick Pickled Carrots Recipe

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4.7 from 7 reviews

A recipe for tangy quick pickled carrots with asian flavor. Use these pickled carrots as a topping on quinoa bowls, rice paper wraps, korean tacos, or mix with herbs and nuts for a stand out side dish.

  • Author: Jaime
  • Prep Time: 5
  • Cook Time: 60
  • Total Time: 1 hour 5 minutes
  • Yield: Approx 1/2 Quart 1x



8 Carrots – peeled, then can be grated, julienned, or sliced into ribbons with a vegetable peeler. If you buy pre-grated carrots, you just saved yourself 10 minutes

1/2 cup rice vinegar

1/4 cup sugar

2 tbls sesame oil

1 tsp salt


Place carrots in a small bowl or large mason jar.

Whisk all other ingredients together.

Pour over carrots. Mix to coat.

Soak for at least an hour, up to a week. They get more delicious the longer they sit. Store in refrigerator.


I’ve made this with thinly chopped carrots, ribboned carrots, and grated carrots. All were great. I made this recipe with carrot chips – not as great. Up to you!

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Easy Asian Quick Pickled Carrots Recipe

These carrots would be a great side dish for our Instant Pot Korean Ribs. If you’re into pickling, try some of our other pickle recipes, like Refrigerator Pickled Cranberries, Pickled Tomatoes, or Classic Spicy Dill Pickles.



Nancy A Saccoccio

Do you also have a recipe for the Korean Beef “bed’ the carrot salad is nestled upon?


Quick pickled carrots are such an easy way to get some pickled veggies as a side dish for an entree! Thanks a ton for sharing your recipe, I can’t wait to try this at home!


Just made these with two little kiddies. They loved it. Tastes yummy too! Thanks


I can’t see the ingredients list because there is a video on top of it. I would really love to make these carrots to go over bibimbap, but there doesn’t seem to be anyway to get rid of the video. Every area I touch on that video just takes me to a larger screen of the video. I have re-entered this site probably 10 times and it is always there.

Gemma Cheney

8 Carrots – peeled, then can be grated, julienned, or sliced into ribbons with a vegetable peeler. If you buy pre-grated carrots, you just saved yourself 10 minutes

1/2 cup rice vinegar

1/4 cup sugar

2 tbls sesame oil

1 tsp salt



Hi Jamie. Thanks for this recipe. I have been searching for one since our local Vietnamese market stall sells a lovely salad with pickled carrots. Can you tell me whether the carrots soften in the pickle mixture after time or do I need to par-boil?


I’ve been using this with a mix of carrot, daikon, and red cabbage. It’s so delicious and perfect! I’ve been adding a big scoop to a bowl with rice and ginger sesame tofu. Absolute perfection! Well done!!

Edie Benson

Can you put these carrots in smaller jars, put them in a water bath canner and can them so that they will keep longer? I didn’t know if the boiling water process would affect the carrots in the
jars in a negative fashion or not.

Rebecca Robinson

Second time I’ve made this recipe, absolutely love it. I use a julienne peeler to make long thin strands which look sensational in the jar and on the sandwich. Last time I added some chili, this time it was grated fresh ginger and 6 juniper berries. It’s the sesame oil in the dressing that elevates such a humble vege.


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