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.
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…
Asian Quick Pickled Carrots Recipe
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.
- Prep Time: 5
- Cook Time: 60
- Total Time: 1 hour 5 minutes
- Yield: Approx 1/2 Quart 1x
Ingredients
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
Instructions
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.
Notes
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!
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.
Thank you for reminding me how much I love Asian dressing. YUM!!!
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
It’s look like Indian veg pickle and Delicious too…….
Will leave the sesame oil out next time.
i like it
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.
Delicious
★★★★★
Enjoyed delisious
★★★★★
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?
Please dont encourage people to buy pre grated carrots. That’s so irresponsible
★★★
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!!
★★★★★
So glad to hear it! Sounds delicious.
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.