Pickled carrot — julienned daikon-and-carrot quick-pickled in vinegar-sugar-salt. Vietnamese đồ chua for banh mi; Korean Korean-style mat-zzanachi for kimbap.
Where it comes from
Pickling carrots — in vinegar, often with daikon (đồ chua) or jalapeño in escabeche — is a bright, crunchy preserve found from Vietnam to Mexico.
In the kitchen
Tangy and crisp, the shreds top banh mi, tacos and rice bowls and cut through rich meats.
Across cuisines
Pickled carrot is a condiment made by preserving carrots in a vinegar-based brine, often with spices and sugar. It is used to add tanginess and crunch to dishes, commonly found in Vietnamese and other Southeast Asian cuisines. Variations in spices and additional ingredients like garlic or chili can alter its flavor profile.
