• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Vegan Appetizers

    Japanese Carrot Pickles

    Published: Jul 25, 2017 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    These traditional Japanese carrot pickles are great on their own as a snack or appetizer, but their flavor and texture truly shine when paired with other Asian dishes. This recipe is gluten-free, oil-free, soy-free, and super quick to prepare. Recipe and photo credit: Bold Flavored Vegan Cooking by Celine Steen, Page Street Publishing Co. © 2017. Reprinted by permission.

    Yield: One 25-ounce jar

    • 4 large carrots
    • ½ cup brown rice vinegar or unseasoned rice vinegar
    • 2 tablespoons mirin (rice wine)
    • 1 tablespoons black sesame seeds
    • 1 ½ teaspoon toasted sesame oil
    • 1 teaspoon ume plum vinegar
    • 1 ½ t teaspoons coarse kosher salt
    • 1 clove garlic, grated or minced

    Peel and trim the carrots, then cut into 2-inch chunks. Then, thinly sliced lengthwise with a mandoline slicer.

    Place the carrots in a medium pot of boiling water and blanch 15 seconds.

    Drain well. Whisk the vinegar, mirin, sesame seeds, sesame oil, vinegar, salt and garlic in a medium bowl.

    Gently fold the carrots into the mixture.

    Transfer to a large canning jar and close the lid tightly. Store in the refrigerator for at least 24 hours before use, and use within 2 weeks.

    Japanese Carrot Pickles recipe

    • Here are more recipes for carrots
    • Enjoy other tasty vegan appetizers

    *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

    More Vegan Appetizers

    • Vegan Jalapeno Poppers
    • Vegan Mozzarella Sticks
    • Easy Vegan Coleslaw
    • The Best Vegan Dips

    Reader Interactions

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • Chipotle Black Bean Burgers (Vegan)
    • Vegan Walnut Taco Meat
    • Fudgy Avocado Brownies (Vegan!)
    • 25+ Vegan Valentine’s Day Desserts
    • 11 Best Vegan “Cheese” Recipes
    • Vegan Christmas Cookies

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media