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Pickled radishes and carrots

1

  • Makes4 Servings
By Chatelaine
Pickled radishes and carrots

Angus Fergusson

Chatelaine Triple Tested

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 1g, Carbohydrates 7g, Fibre 1g, Sodium 147mg.

FILED UNDER:
No Cookside disheslunchvegetables
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