Pickled radishes and carrots
1
- Makes4 Servings
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 1g, Carbohydrates 7g, Fibre 1g, Sodium 147mg.
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