Radishes and carrots go so well together — you’ll love them in this quick-pickle, perfect as a condiment on sandwiches.
Pickled radishes and carrots
1 cup thinly sliced radishes
1 cup thinly sliced carrots
1 tsp salt
1/2 cup rice vinegar
2 tbsp granulated sugar
SPRINKLE radishes and carrots with salt in a medium bowl. Let stand for 5 min.
RINSE radish mixture well with cold water. Drain and pat dry.
STIR rice vinegar with sugar and 1 tbsp water in the same bowl. Stir in radish mixture. Refrigerate at least 30 min before serving.
Serves 4 | Per serving 28 calories, 1 g protein, 7 g carbs, 1 g fibre, 147 mg sodium. Excellent source of vitamin A.
Courtesy of Claire Tansey, Chatelaine