Banh Mi Pickled Vegetables
Crispy, crunchy, tangy pickled vegetables that are a perfect (healthy, vegan, low fat) condiment that compliment tons of dishes (hint, hint; recipes to follow).
½ Cup white distilled vinegar
1 tbsp sugar
1 tsp salt
8 Radishes, sliced
1 Large carrot, julienned
½ Large Cucumber, sliced
2 Green onions, sliced into strips/matchsticks
Combine the vinegar, sugar and salt in a small saucepot and bring it to a boil; carefully mix well.
In a large bowl, combine the radishes, carrots, cucumbers and green onion; mix well.
Pour the boiling liquid over the veggies then mix well.
Cover and refrigerate.
Taste and adjust seasoning when the salad is cold (about 1-2 hours).
- Category: Condiment