Marinade / dressing
2/3 cup rice wine vinegar
1/4 cup water
3 tbsp sugar
2 tsp soy sauce
1 – 2 tbsp fresh grated ginger root
1/4 tsp crushed chili pepper flakes
Vegetables
Cucumber
Carrots
Daikon radish
Green onion
Snow peas OR snap peas
Other vegetables could include broccoli, cabbage, cauliflower, celery, mushrooms, onions, red radishes, spinach, string beans, seaweed and turnips
Serve with:
Shredded leaf lettuce
Toasted sesame seeds
Combine vinegar and water in a small microwave-safe bowl. Whisk in sugar. Heat for 30 to 60 seconds on medium power, then stir until sugar dissolves. Whisk in the soy sauce and set aside. When cool add the ginger root and chili pepper.
Place the vegetables in a bowl or mason jar. Pour in the liquid mixture and toss gently until the vegetables are well-coated. Cover and refrigerate for 4 hours or overnight.
Serve on a bed of lettuce. Drizzle remaining marinade over the salad and sprinkle with sesame seeds.
June 2019 – I used snap peas cut in 1-inch pieces and thinly sliced carrots. I drained and ate it as-is as a side dish. Very good. I wonder how long it is good? One week in and all is well, the peas are still somewhat crisp… I read on various blogs that this type of quick pickle is good for 2-6 months. If it starts bubbling throw it out.