How To Make Asian Pickled Vegetables
Give your pickled vegetables an Asian flair with this recipe that uses thinly shaved vegetables submerged in rice wine vinegar.
Preparation: 10 minutes
Cooking:
Total: 10 minutes
Serves:
Ingredients
- ½cuprice wine vinegar
- ¼cupsugar
- 1tbsplight soy sauce
- 2mediumcarrots
- 2pickling persian cucumbers
- 1mediumdaikon radish
- 4red radishes
- ¼tspkosher salt
Instructions
-
In a large bowl, whisk together vinegar, sugar, and soy sauce; set aside. Using a vegetable peeler or mandoline, thinly slice carrots, cucumbers, and daikon lengthwise into ⅛-inch-thick strips.
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Transfer to bowl with dressing. Add radishes and salt; toss well. Set aside to marinate 15 to 20 minutes, then serve.
-
For a stronger flavor, marinate up to 3 days in the refrigerator.
Nutrition
- Calories: 61.43kcal
- Fat: 0.15g
- Saturated Fat: 0.04g
- Monounsaturated Fat: 0.02g
- Polyunsaturated Fat: 0.07g
- Carbohydrates: 14.09g
- Fiber: 1.77g
- Sugar: 11.36g
- Protein: 0.99g
- Sodium: 193.60mg
- Calcium: 30.75mg
- Potassium: 264.59mg
- Iron: 0.44mg
- Vitamin A: 171.28µg
- Vitamin C: 15.62mg
Share your thoughts and experiences with this Asian Pickled Vegetables Recipe in the Food Preservation forum section. Let's discuss any variations or tips you may have for pickling different vegetables!
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