Pickled radishes and carrots

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Makes

4 Servings

Pickled radishes and carrots

Angus Fergusson


Ingredients

  • 1 cup thinly sliced radishes
  • 1 cup thinly sliced carrots
  • 1 tsp salt
  • 1/2 cup rice vinegar
  • 2 tbsp granulated sugar

Instructions

  • Sprinkle radishes and carrots with salt in a medium bowl. Let stand for 5 min.
  • Rinse radish mixture well with cold water. Drain and pat dry.
  • Stir rice vinegar with sugar and 1 tbsp water in the same bowl. Stir in radish mixture. Refrigerate at least 30 min before serving.

Nutrition (per serving)

  • Calories
  • 28,
  • Protein
  • 1 g,
  • Carbohydrates
  • 7 g,
  • Fibre
  • 1 g,
  • Sodium
  • 147 mg.