Asian Pickled Vegetables
Recipe created by Susan Feniger
Servings: Serves 4–6
Ingredients
  • 1/2 cup rice wine vinegar
  • 1/4 cup sugar
  • 1 Tbsp. light soy sauce
  • 2 medium carrots , peeled
  • 2 pickling or Persian cucumbers
  • 1 medium (3/4-pound) daikon radish , peeled
  • 4 red radishes , thinly sliced
  • 1/4 tsp. kosher salt
Directions
Notes: You can also use seedless or European cucumbers. Halve them lengthwise before slicing to make them easier to work with. Light soy sauce, not to be confused with reduced-sodium (often labeled "lite"), is thinner and more subtly flavored than dark soy sauce.

In a large bowl, whisk together vinegar, sugar, and soy sauce; set aside.

Using a vegetable peeler or mandoline, thinly slice carrots, cucumbers, and daikon lengthwise into 1/8-inch-thick strips. Transfer to bowl with dressing. Add radishes and salt; toss well. Set aside to marinate 15 to 20 minutes, then serve. For a stronger flavor, marinate up to 3 days in the refrigerator.