Japanese-style quick pickle
Put a Japanese spin on your pickles with this recipe. Serve with homemade sushi or your choice of meat.
Serves: 8
Time to make: 35 mins , plus 2 hours chilling
Ingredients
- 2 carrots, julienned (see tips)
- 1 cucumber, julienned
- 1 banana shallot, or a regular shallot, thinly sliced
- 3 spring onions, thinly sliced
- 4 radishes, thinly sliced
- ½ teaspoon salt
- 5cm piece of ginger, grated
- 1 tablespoon reduced-salt soy sauce
- 4 teaspoons sugar
- 3 tablespoons apple, white wine or rice wine vinegar
- ¹/³ cup chopped fresh coriander or thyme.
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Instructions
1 In a colander, place first 5 ingredients. Toss through salt and leave for 20 minutes. Rinse and drain well.
2 In a medium bowl, combine ginger, soy sauce, sugar, vinegar and coriander.
3 Add vegetables, toss and chill for 2-3 hours before serving. Use on day of making.
Variations
Make it gluten free: Check soy sauce and vinegar are gluten free.
Make it vegan: Use a vegan vinegar.
HFG tip
If you don’t have a julienne peeler, use a vegetable peeler to create ribbons or grate the carrot and cucumber.
Ideal with sushi, cold meats, fish or kebabs.
Nutrition Info (per serve)
-
Calories 30 cal
-
Kilojoules 130 kJ
-
Protein 1 g
-
Total fat 0 g
-
Saturated fat 0 g
-
Carbohydrates 5 g
-
Sugar 5 g
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Dietary fibre 1.5 g
-
Sodium 210 mg
-
Calcium 20 mg
-
Iron 0.5 mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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