Pickled carrot & mooli

Pickled carrot & mooli

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(6 ratings)

Prep: 15 mins plus at least 1 hr pickling, no cook


Makes 1 jar
Slice these vegetables into matchsticks, then pickle for a delicious Chinese accompaniment to BBQ pork - perfect for filling bao buns

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal12
  • fat0g
  • saturates0g
  • carbs3g
  • sugars2g
  • fibre0g
  • protein0g
  • salt0.8g


  • ½ mooli (about 225g), peeled and cut into matchsticks
  • 1 carrot, cut into matchsticks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 tbsp rice vinegar
  • 3 tbsp caster sugar


  1. Pack the mooli and carrot into a jar or small bowl. Mix together 250ml warm water and the vinegar, sugar and 2 tbsp sea salt until the sugar and salt have dissolved.

  2. Pour the mixture over the mooli and carrot. Pop on the jar lid or cover the bowl with cling film and leave for at least 1 hr or up to 3 days. Will keep for 1 week in the fridge.

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Comments, questions and tips

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Dylan Crawford's picture
Dylan Crawford
31st Jul, 2020
AVOID!!! Made this recipe after coming across a mooli for the first time and it was genuinely the worst thing ive ever tasted. If you are thinking about making this please think again.
28th Jan, 2017
Brilliant. I couldn't find mooli either so I used Spring onions and cucumber. Absolutely delicious. I also used less salt and sugar.
30th Mar, 2016
Delicious with the bao bums and char sui pork also by James Wong. I couldn't find mouli so used turnip instead; it had a wonderful flavour.
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