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Vietnamese Quick-Pickled Vegetables
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Ingredients | |
1/2 cup | rice vinegar |
1/4 cup | sugar |
1 teaspoon | salt |
2 | carrots, thinly sliced |
2 Thai bird or serrano chiles , stemmed and quartered lengthwise | |
1 (1/2-inch) | ginger, peeled and thinly sliced |
1 large | daikon, peeled and thinly sliced |
1/2 English seedless cucumber, thinly sliced | |
1/2 | red onion, thinly sliced |
Method
Put vinegar, sugar and salt into a large bowl and whisk until sugar is dissolved. Add carrots, chiles, ginger, daikon, cucumbers and onions and toss to combine. Cover and refrigerate for at least 1 hour or up to several hours before serving.
Nutrition
Per serving: 60 calories (5 from fat), 0g total fat, 0g saturated fat, 1g protein, 13g total carbohydrate (1g dietary fiber, 9g sugar), 0mg cholesterol, 300mg sodium
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