Sweet and Sour Pickled Root Vegetables

Fresh and crunchy, these pickled root veggies are full of healthy nutrients, and taste great too!

This Japanese recipe calls for root vegetables such as lotus root, daikon and carrot.

Lotus root is a good source of dietary fibre as well as vitamins B and C, and a variety of minerals. Daikon contains enzymes which aid digestion, as well as vitamin C and potassium. Carrots are a well-known source of antioxidants, as well as being rich in vitamins C and K. Combine all three in one dish and you’ve got a powerhouse combination of healthy nutrition!

If you want to change it up, replace any or all of the root vegetables with cucumber, celery and/or okra, all three of which are equally nutrient-rich.

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Sweet and Sour Pickled Root Vegetables

Servings 4
Prep Time 7 minutes
Cook Time 1 hour
Total Time 1 hour 7 minutes


  • 100 g lotus root
  • 100 g daikon
  • 50 g carrot
  • 5 cm kombu already used once for dashi
  • togarashi or red chili pepper to taste
  • 100 mL rice vinegar
  • 2 tbsp mirin
  • 1 tbsp sake
  • 1 tsp salt
  • 2 tsp sugar


  • Peel the lotus root, daikon and carrot.Cut into 1cm slices and quarter.Boil the lotus root for 30 seconds and the carrot for 10 seconds. Drain.Cut the kombu in half and slice into thin strips.Slice the togarashi.
    Sweet and Sour Pickled Root Vegetables - Preparation
  • Put the seasoning ingredients in a saucepan and bring to the boil, then turn off the heat.
    Sweet and Sour Pickled Root Vegetables - Step1
  •  Step 2Put the vegetables in a bowl with the kombu and togarashi, then add the boiled seasoning.
    Sweet and Sour Pickled Root Vegetables - Step2
  • Set aside for at least one hour. Serve chilled or at room temperature. Refrigerate leftover portions.
    Sweet and Sour Pickled Root Vegetables - Step3
Course: Side Dish
Cuisine: Japanese
Keyword: Vegetable

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