Vietnamese Quick-Pickled Vegetables

Photo by: Whole Foods Market
Wholefoodsmarket

by Whole Foods Market

over 5 years ago

This easy quick-pickle is crunchy, sweet and salty. It's the perfect accompaniment to Asian meat dishes or a colorful addition to salads and sandwiches. If you're feeling creative, use the pickling mixture with other vegetables like asparagus, green beans or cauliflower.

Serves 8

  • 1/2 cup rice vinegar
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 carrots, thinly sliced
  • 2 Thai bird or serrano chiles , stemmed and quartered lengthwise
  • 1 (1/2-inch) piece ginger, peeled and thinly sliced
  • 1 large daikon, peeled and thinly sliced
  • 1/2 English seedless cucumber, thinly sliced
  • 1/2 red onion, thinly sliced
  1. Put vinegar, sugar and salt into a large bowl and whisk until sugar is dissolved.
  2. Add carrots, chiles, ginger, daikon, cucumbers and onions and toss to combine. Cover and refrigerate for at least 1 hour or up to several hours before serving.
Edamam

Nutrition Info:

PER SERVING:

  • 48 calories
  • 0g total fat
  • 0g saturated fat
  • 0mg cholesterol
  • 311mg sodium
  • 11g carbohydrate (1g dietary fiber, 9g sugar)
  • 1g protein
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