One sure way to include a colorful array of vegetables daily is to enjoy them with a condiment that uplifts just about any dish from tacos to grain bowls to avocado toast. That’s why we’re sharing phytonutrient-rich Vietnamese Inspired Pickled Veggies. Carrots contain carotenoids, red radish has quercetin, and red onions have anthocyanins, all of which offer healing properties. Support eye health, heart health, and immunity while elevating the flavor and texture of your plant-based dishes with this tasty and crunchy addition!
1cupcarrots (sliced thin on a mandoline or manually)
1cupred radish (sliced thin on a mandoline or manually)
1cupcucumber (sliced thin on a mandoline or manually, See Chef’s Notes)
½cupred onion (sliced thin on a mandoline or manually)
2jalapeño, minced, seeds removed (unless you like extra spicy)
1cuporganic rice vinegar
¾cupwater
3tbspmaple syrup (or date paste, link in Chef’s Notes)
½tspsalt (optional)
Directions
1
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.
2
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.
3
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
1cupcarrots (sliced thin on a mandoline or manually)
1cupred radish (sliced thin on a mandoline or manually)
1cupcucumber (sliced thin on a mandoline or manually, See Chef’s Notes)
½cupred onion (sliced thin on a mandoline or manually)
2jalapeño, minced, seeds removed (unless you like extra spicy)
1cuporganic rice vinegar
¾cupwater
3tbspmaple syrup (or date paste, link in Chef’s Notes)
½tspsalt (optional)
Directions
1
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.
2
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.
3
Store in the refrigerator for 8 hours or more. The longer the storage, the better the flavors!
