Three-Ingredient Quick Pickled Watermelon Radish (糖醋红心萝卜)
This pickled watermelon radish is sweet and slightly sour, with a hint of spiciness. It takes only 5 minutes to put together and another 5 minutes to marinate. It works as a fun appetizer by itself and is a great ingredient to add to your salad. {Gluten-Free, Vegan} The traditional Chinese method always uses rice vinegar and sugar. But if you prefer a natural sweetener, I recommend the combination of apple cider vinegar and maple syrup. It gives the dish a fruity taste and works just as well as the traditional method. I enjoy processing the radish with a knife. But feel free to use a peeler to shred it, or use a spiralizer to make it into veggie noodles.
Ingredients
- 1 watermelon radish (, peeled and shredded)
- 1/4 cup rice vinegar ((or apple cider vinegar))
- 2 tablespoons sugar ((or maple syrup))
Instructions
- 1
Combine apple cider vinegar and maple syrup in a large bowl. Mix well. Add radish and toss. Let sit for 10 minutes in the fridge.
- 2
Add a pinch of salt onto the radish and toss again right before serving.
- 3
Store the rest of the radish in an airtight jar for up to a week.
Cook it from the original
This recipe comes from omnivorescookbook.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on omnivorescookbook.com