Japanese Pickled Vegetables

This refreshing sweet and sour Japanese side is a great way to cleanse your palate between bites.

The ingredient of Japanese Pickled Vegetables

• 1 small lebanese cucumber halved lengthways thinly sliced diagonally
• 1 tsp salt
• 2 dutch baby carrots trimmed peeled thinly sliced
• 1 radish trimmed thinly sliced
• pinch of dried chilli flakes
• 60ml 1 4 cup rice wine vinegar
• 1 1 2 tbsp caster sugar
• 1 tbsp water

The Instruction of japanese pickled vegetables

• combine the cucumber and salt in a small bowl set aside for 30 minutes to soften drain and rinse under cold running water pat dry combine the cucumber carrot radish and chilli flakes in a heatproof bowl
• place the vinegar sugar and water in a small saucepan over medium heat bring to the boil cook stirring until sugar dissolves pour vinegar mixture over the cucumber mixture set aside to cool cover with plastic wrap and place in the fridge for 4 hours or overnight to develop the flavours

Nutritions of Japanese Pickled Vegetables

fatContent: 23 9 calories
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: 5 5 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 0 5 grams protein
sodiumContent: n a

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