Japanese Pickle Bowl
Crisp, tangy vegetables in a rice vinegar brine with just a touch of sweetness—ready in one bowl, no cooking required. Serve as a side, snack, or light lunch with rice.
- Total time
- 10 min
- Servings
- 4
- Calories
- 42
- Protein
- 1g
freshlightjapanesevegetarianvegangluten-freecrispycrunchy
Ingredients
- 1 large cucumber
- 1 large carrot
- 3 oz daikon radish (or red radish)
- ½ cup rice vinegar
- 1 tbsp granulated sugar
- 1 tsp salt
Instructions
- 1
Slice cucumber, carrot, and daikon into thin matchsticks or use a mandoline for speed.
- 2
Transfer vegetables to a medium bowl and toss with salt until they begin to release liquid, ~2 minutes.
- 3
Pour rice vinegar and sugar over the vegetables and stir until sugar dissolves, ~1 minute.
- 4
Let sit for 5 minutes so vegetables absorb the brine and develop a crisp-tender texture.
- 5
Transfer to a serving bowl or jar. Serve cold or at room temperature.
Tools you’ll need
- mandoline or sharp knife
- medium mixing bowl
- serving bowl or glass jar
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