Japanese Pickle Bowl
Crisp, tangy vegetables in a rice vinegar brine with just a touch of sweetness—ready in one bowl, no cooking required. Serve as a side, snack, or light lunch with rice.
- Total time
- 10 min
- Servings
- 4
- Calories
- 42
- Protein
- 1g
Ingredients
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Open the appInstructions
Step 1
Slice cucumber, carrot, and daikon into thin matchsticks or use a mandoline for speed.
Step 2
Transfer vegetables to a medium bowl and toss with salt until they begin to release liquid, ~2 minutes.
Step 3
Pour rice vinegar and sugar over the vegetables and stir until sugar dissolves, ~1 minute.
Step 4
Let sit for 5 minutes so vegetables absorb the brine and develop a crisp-tender texture.
Step 5
Transfer to a serving bowl or jar. Serve cold or at room temperature.
Tools you’ll need
- mandoline or sharp knife
- medium mixing bowl
- serving bowl or glass jar
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