Pickled Vegetable Appetizer Recipe
Servings: 8
Ingredients
- 1 c. Sliced red or possibly white radishes
- 1/2 c. Sliced English (hothouse) cucumber
- 1/2 c. Diagonally sliced carrot
- 1/2 tsp Salt
- 2 Tbsp. Umeboshi vinegar *
- 6 Tbsp. Water
- Â Â Lettuce leaves
Directions
- * Available in Asian markets or possibly natural foods stores, or possibly use white vinegar
- A vinegar made from umeboshi plums lends the vegetables a rosy hue, which contrasts with green lettuce leaves.
- In a medium bowl, toss together the radishes, cucumber, carrot and salt.
- Let sit at room temperature 2 hrs.
- Press vegetables gently in a colander, to drain off liquid. Return vegetables to bowl.
- In a saucepan, bring the vinegar and water to a boil. Cold, then pour over vegetables. Cover bowl with plastic wrap and chill 24 hrs.
- To serve, arrange chilled pickled vegetables on lettuce leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 30g | |
| Recipe makes 8 servings | |
| Calories 5 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 153mg | 6% |
| Potassium 41mg | 1% |
| Total Carbs 0.91g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.39g | 0% |
| Protein 0.18g | 0% |
