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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
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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
Ingredients
Scale
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.
by Jaime
21 Comments
Nancy A Saccoccio Thank you for reminding me how much I love Asian dressing. YUM!!!
Nancy A Saccoccio Do you also have a recipe for the Korean Beef “bed’ the carrot salad is nestled upon?
Billy 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!
Frankie Just made these with two little kiddies. They loved it. Tastes yummy too! Thanks
Aravind Chandavar It’s look like Indian veg pickle and Delicious too…….
bo Will leave the sesame oil out next time.
Peninggi Ampuh i like it
Carolyn 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 8Carrots – 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 cuprice vinegar
1/4 cupsugar
2tbls sesame oil
1 tspsalt
instructions
Denise Strauss Delicious
Denise Strauss Enjoyed delisious
Claire 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?
Dan Please dont encourage people to buy pre grated carrots. That’s so irresponsible
Maggie 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!!
Jacinda So glad to hear it! Sounds delicious.
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.
Kerstin I’m going to try this today and I’ll let you know.
Julie Cantrell My go to recipe for pickled carrots. It’s simple and delicious. I personally add a little pinch of cayenne pepper to give it a little kick.
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.
Juliette I do love asian pickled carrots. In the place where I live we call it “Korean carrots” so it`s very close to the Asian.
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