This Pickled Radish or Atsarang Labanos Recipe, in Filipino term, Labanos is versatile edible root kind of vegetable. It comes from different sizes, shapes and colors such as white, red, and yellow with round or elongated roots. Atsarang Labanos is a condiment with a sweet-sour taste that really boost the flavor of the food which also compliments well with grilled meat, seafood or fried fish recipes. This dish is very simple and uncomplicated to prepare using the basic pickling ingredients.

Atsarang Labanos Recipe Preparation

Peeled Radish is thinly slice and mixed with chopped onions, vinegar, fresh tomatoes and a little salt or fish sauce. It is commonly eaten as a side dish and called “Ensalada” which means “salad” from the Spanish word. Well, this is a delicious dish loaded with texture, depth and color you won’t necessarily expect to come out from just mixing a few common vegetable ingredients.

A variety of Radish are now widely distributed around the world and believed to have been domesticated in Europe during the pre-Roman times but almost no archeological evidence are available to regulate their history. The large white radish or “daikon” is commonly found in East Asia and called Chinese radish or Japanese radish. In India and Sri Lanka, it is known as “mooli”. Radish has many nutrients such as Folic and Ascorbic Acid, Potassium, Magnesium, Calcium and Riboflavin. It acts as a powerful detoxifier too, it helps to eliminate toxins and waste and purifies the blood. This root crop also facilitates digestion, water retention, and fixes constipation because of its composition of indigestible carbohydrates. It helps a lot for the production of urine, juice from it cures inflammation and the burning feeling during urination.

Atsarang Labanos Recipe
Prep time
Cook time
Total time
Serves: 5
  • 1 medium size Daikon Radish, thinly sliced
  • 1 tsp. salt
  • 1 tomato, sliced into wedges
  • 1 tbsp. white vinegar
  • 2 tsp sugar
  • 1 tsp pepper
  • pinch of salt
  1. In a large bowl, place the sliced Daikon Radish
  2. Add salt.
  3. Let stand for 10-15 minutes to remove the liquid out of the Daikon Radish.
  4. Grab a handful of sliced Daikon Radish and squeeze to remove as much liquid as possible.
  5. Add a small amount of water to wash out the salt from the Radish.
  6. Again, squeeze the water out to remove as much liquid as possible.
  7. Mix the vinegar, sugar, salt and pepper until the sugar and salt are dissolved.
  8. Pour this mixture onto the Radish.
  9. Mix in the tomato wedges just before serving.


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