Ingredients
Directions
Make this super easy by adding all ingredients to a large glass storage container. Alternatively, place all ingredients in a large bowl and stir until the ingredients are combined.
Place the lid over the container and shake well or transfer the veggies and liquid from the bowl to a large storage container or individual mason jars.
Store in the refrigerator for 8 hours or more. The longer the storage, the better the flavors!
Chef's Notes
Substitutions
Use watermelon radish in place of red radish.
Use yellow or white onion in place of red onion.
Substitute jicama for cucumber.
Whole food sweetener
Use date paste in place of maple syrup.
For the sliced cucumber
After the cucumber is sliced, squeeze the cup of slices between clean hands to get rid of excess water (otherwise, it’ll dilute the marinade). Continue to squeeze the cucumbers 3–4 times, until the water has mostly drained. From there, add the cucumbers to the remaining ingredients.
Prep Ahead
Slice the veggies ahead of time and store in an airtight container in the refrigerator for up to 2 days before making this recipe.
Storage
Store leftovers in an airtight container in the refrigerator for up to one month.
Ingredients
Directions
Make this super easy by adding all ingredients to a large glass storage container. Alternatively, place all ingredients in a large bowl and stir until the ingredients are combined.
Place the lid over the container and shake well or transfer the veggies and liquid from the bowl to a large storage container or individual mason jars.
Store in the refrigerator for 8 hours or more. The longer the storage, the better the flavors!
